Italian lamb with roasted sweet peppers

This is one of the simplest stews to make and goes really well with either the parmesan polenta or plenty of buttery mashed potatoes.

Serves 4

 

750g/1 1/2lb lean lamb neck fillets

20g/3/4 oz seasoned plain flour

3 tbsp extra virgin olive oil

3 cloves garlic, crushed

300ml/1/2 pint dry white wine

150ml/5fl oz tomato passata

3 fresh bay leaves

150ml/5fl oz lamb stock

3 sweet red peppers

Salt and freshly ground black pepper

 

For the parmesan polenta:

200g polenta

60g butter

125g parmesan cheese, finely grated

 

 

1. Trim any excess fat off the lamb fillets and cut them into 4cm/1 1/2 inch chunks. Place the seasoned flour in a plastic bag, add the lamb and give it a good shake so that all the pieces get well coated in the flour.

 

2. Heat half the oil in a large shallow pan. Add half the lamb pieces and fry, turning now and then, until nicely browned . Lift onto a plate and repeat with the remaining lamb. Return the first lot of lamb to the pan with the garlic and cook for 1 minute. Stir in any remaining seasoned flour and cook 1 minute.

 

3. Add the wine and cook over a high heat until it has reduced by one third. Stir in the tomato passata, bay leaves, lamb stock and a little seasoning. Cover and simmer for 1 hour.

 

4. Meanwhile, roast the peppers over a naked glass flame or under a high grill, turning now and then, until the skins are completely black. Leave to cool a little and then rub off the skins, cut them in half and remove the seeds. Cut the flesh into wide strips.

 

5. Bring 1.25 litres of water to the boil in a medium-sized pan. 20 minutes before the lamb is ready, slowly pour the polenta into the boiling water, stirring all the time and bring to a simmer. Leave to cook gently, stirring occasionally, for 20 minutes.

 

6. Uncover the lamb and remove the bay leaves. Stir in the peppers and adjust the seasoning if necessary. Stir the butter, grated cheese and some salt into the polenta and serve straight away with the braised lamb.

Recipe by Debbie Major