Cider-House Lamb Stew

Submitted by dicentra

"This is from Cooking Light. Posting for ZWT3. Ireland."

 

• Ready In: 1hr 45mins
• Ingredients: 17
• Serves: 8

ingredients

• 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

directions

1. Trim fat from lamb, and cut lamb into 2-inch cubes.
2. Combine lamb and 3 cups cider in a large zip-top plastic bag; seal and marinate in refrigerator 8 hours or overnight.
3. Drain lamb, discarding marinade. Pat lamb dry with paper towels.
4. Place flour in a large zip-top plastic bag. Place half of the lamb in bag, and seal bag, shaking to coat.
5. Heat 1 tablespoon oil in a Dutch oven over medium-high heat; add lamb mixture, and cook for 5 minutes or until browned.
6. Remove from pan. Add the remaining lamb to bag, and seal bag, shaking to coat.
7. Repeat the procedure with 1 tablespoon oil and lamb.
8. Heat pan coated with cooking spray over medium heat.
9. Add onion and garlic; sauté 6 minutes. Return lamb to pan; add 1 cup cider, broth, and next 6 ingredients (broth through cinnamon).
10. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until lamb is tender.
11. Add potato and carrot; bring to a boil.
12. Cover, reduce heat, and simmer 15 minutes.
13. Stir in bell peppers; cook 5 minutes or until bell peppers are crisp-tender. Discard rind strips, bay leaves, and cinnamon stick.