Prep 15 mins
Cook 1 hr 30 mins
This is from Cooking Light. Posting for ZWT3. Ireland.
- 3 1⁄2 lbs boneless leg of lamb
- 4 cups apple cider, divided
- 1⁄2 cup all-purpose flour
- 2 tablespoons vegetable oil, divided
- cooking spray
- 2 cups chopped onions
- 3 garlic cloves, minced
- 1 1⁄4 cups reduced-sodium fat-free chicken broth
- 1⁄2 cup dry vermouth or 1⁄2 cup white wine
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 4 slices lemon rind, strips (3 x 1-inch)
- 3 bay leaves
- 1 (3 inch) cinnamon sticks
- 1 1⁄2 lbs potatoes, cut into 1-inch pieces (about 5 cups)
- 1 1⁄4 cups sliced carrots
- 1 1⁄2 cups piece green bell peppers
- 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.
- 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.
- 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.