Try this Italian Braised Lamb and Potatoes recipe, or contribute your own.
Suggest a better descriptionThe potatoes should be yellow, waxy ones, such as Petrones or Desirees. Heat half the oil in a large heavy pot. Brown lamb well in batches and, using a slotted spoon, remove to a plate. Add remaining oil. Add onion and cook until softened. Add parsley, garlic and capsicum. Return lamb to pot, stir and add stock and freshly ground pepper to taste. (Dont add salt yet as pecorino is a salty cheese) Reduce heat, cover, and simmer for 30 minutes. Add potato and simmer for another 20 minutes, or until lamb is almost tender. Stir in cheese and cook for 10 minutes. Season with freshly ground pepper and salt to taste. Best if cooked 1 - 2 days ahead and refrigerated. Like all casseroles, it will improve in flavour during the resting period. Great for entertaining, because it can be cooked well in advance, leaving you free to get on with the many chores involved in throwing a party. (Source: Australian Gourmet Traveller magazine) (Posted by Mike Kear)
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Serving Size: 1 Serving (301g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 42 | ||
Calories from Fat: 26 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.8mg | 0 % | |
Potassium 59.6mg | 2 % | |
Total Carbohydrate 3.9g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 3.3g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 42
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