Lamb Ragout with Roasted Sweet Peppers
Based on a recipe from Joyce Goldstein's & Evan Goldstein's book, Perfect Pairing
3 whole red peppers
3 pounds lamb shoulder, cut into 1 inch cubes
1T Spanish smoked Paprika
2 t. ground cumin
1 Bay leaf, crumbled
1/2 c Hidden Ridge Cabernet Sauvignon
1/4 olive oil
1/2 cup mild olive oil
salt and freshly ground black pepper
2 yellow onions, chopped
2 T finely minced garlic
2 T Spanish smoked Paprika
2 t ground cumin
1/2 c. Hidden Ridge cabernet sauvignon
1 1/2 c. beef stock
5 T tomato paste
Place the bell peppers under the broiler on a cookie sheet. With tongs, turn the peppers until charred almost black on all sides. Place in a plastic bag and let stand for 30 minutes. Remove the skin and discard the seeds. Cut the peppers into strips. Set aside.
Place the lamb in a large nonaluminum container.
For the marinade: In a medium bowl, stir together 1T Spanish paprika, 2 t cumin and the crushed bay leaf. Whisk in 1/2 cup Cabernet Sauvignon and 1/4 c oil. Pour over the meat. Cover with plastic wrap and marinate overnight in the refrigerator.
Bring the marinated lamb to room temperature. Remove the lamb from the marinade. In a large saute pan, heat 1/4 c of the olive oil over high heat. Sprinkle the lamb with salt and pepper and cook it in batches until brown, 8 - 10 minutes. Using tongs, transfer the browned lamb to a large pot. Pour off the fat from the saute pan and wipe out any burned bits. Add the remaining 1/4 c oil to the pan and set over medium heat. Add the onions and saute until the are translucent and tender, about 10 minutes. Add the garlic, 2 T paprika, and 2 t cumin and cook to blend the flavors, about 2 minutes longer. Season the onion mixture to taste with salt and pepper and add to the lamb in the pot. Deglaze the pan with 1/2 c wine and add the pan juices to the lamb. In a medium bowl, whisk the stock and tomato paste together. Add this mixture to the pot and bring to a gentle boil Reduce the heat to low and cover the pan. Simmer gently about 1 1/2 hours. Add the roasted pepper strips. Simmer for 15 minutes to blend flavors. Garnish with rosemary sprig.
2007 55% Slope