Lamb with Bell Peppers Agnello Con Peperoni
Transport your taste buds to the rustic kitchens of Italy with this hearty and flavorful dish, *Lamb with Bell Peppers (Agnello con Peperoni)*. Tender, slow-cooked lamb shoulder is elevated with vibrant strips of red and yellow bell peppers, aromatic garlic, and fresh herbs like rosemary and thyme. Braised in a rich tomato and white wine sauce, this dish is a showcase of bold Mediterranean flavors and soul-warming comfort. Perfectly suited for a cozy family dinner or an elegant gathering, it pairs beautifully with creamy polenta, crusty bread, or roasted potatoes to soak up every drop of the savory sauce. Ready in under two hours, this one-pot wonder is a culinary journey worth taking. Keywords: Italian lamb recipe, braised lamb, lamb with bell peppers, slow-cooked lamb, Mediterranean dinner.
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Recipe Information
Ingredients
- 800 grams lamb shoulder (boneless, cubed)
- 3 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 2 medium, sliced into strips red bell pepper
- 1 medium, sliced into strips yellow bell pepper
- 400 grams, diced or canned tomatoes
- 120 milliliters dry white wine
- 250 milliliters chicken or vegetable broth
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 0.5 teaspoons red chili flakes (optional)
- 1 teaspoons (adjust to taste) salt
- 0.5 teaspoons (adjust to taste) ground black pepper
- 2 tablespoons, chopped (for garnish) flat-leaf parsley
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the lamb cubes with salt and pepper, then sear them in batches until each side is browned. Remove the lamb from the pot and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil and reduce the heat to medium. Sauté the onion until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the red and yellow bell peppers and cook for 5-7 minutes until they begin to soften.
Pour in the white wine, scraping the bottom of the pot to deglaze and incorporate the browned bits. Allow the wine to reduce by half, about 2-3 minutes.
Add the diced tomatoes, chicken or vegetable broth, fresh rosemary, fresh thyme, and optional red chili flakes. Stir to combine.
Return the seared lamb to the pot, ensuring the cubes are submerged in the sauce. Bring the mixture to a gentle simmer.
Lower the heat, cover the pot, and cook for 60-75 minutes, stirring occasionally, until the lamb is tender and the flavors have melded.
Taste the sauce and adjust seasoning with more salt and pepper if needed.
Discard the rosemary and thyme sprigs before serving. Sprinkle chopped parsley over the top for garnish.
Serve the lamb with bell peppers warm, accompanied by crusty bread, polenta, or a side of roasted potatoes.
Nutrition Facts
Calories |
2763 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.2 g | 263% | |
| Saturated Fat | 71.1 g | 356% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 3876 mg | 169% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 25.4 g | ||
| Protein | 155.5 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 4204 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
