' Lamb Ragout with Roasted Sweet Peppers | Hidden Ridge Vineyard

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.

Wine Pairings

2007 55% Slope