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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Apple-cider marinade tenderizes the lamb and lends a subtle sweetness to this stew. Ingredients:
3 1/2 pounds boned leg of lamb |
4 cups apple cider, divided |
1/2 cup all-purpose flour |
2 tablespoons vegetable oil, divided |
cooking spray |
2 cups chopped onion |
3 garlic cloves, minced |
1 1/4 cups fat-free, less-sodium chicken broth |
1/2 cup dry vermouth or white wine |
1 teaspoon salt |
1/2 teaspoon black pepper |
4 (3 x 1-inch) lemon rind strips |
3 bay leaves |
1 (3-inch) cinnamon stick |
1 1/2 pounds potato, cut into 1-inch pieces (about 5 cups) |
1 1/4 cups (1-inch-thick) sliced carrot |
1 1/2 cups (1-inch) pieces green bell pepper |
1 1/2 cups (1-inch) pieces red bell pepper |
Directions:
1. Trim fat from lamb, and cut lamb into 2-inch cubes. Combine lamb and 3 cups cider in a large zip-top plastic bag; seal and marinate in refrigerator 8 hours or overnight.
2. Drain lamb, discarding marinade. Pat lamb dry with paper towels. Place flour in a large zip-top plastic bag. Place half of the lamb in bag, and seal bag, shaking to coat. Heat 1 tablespoon oil in a Dutch oven over medium-high heat; add lamb mixture, and cook for 5 minutes or until browned. Remove from pan. Add the remaining lamb to bag, and seal bag, shaking to coat. Repeat the procedure with 1 tablespoon oil and lamb.
3. Heat pan coated with cooking spray over medium heat. Add onion and garlic; sauté 6 minutes. Return lamb to pan; add 1 cup cider, broth, and next 6 ingredients (broth through cinnamon). Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until lamb is tender. Add potato and carrot; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in bell peppers; cook 5 minutes or until bell peppers are crisp-tender. Discard rind strips, bay leaves, and cinnamon stick.
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