Recipe adapted from "The Best of Food & Wine." Serve with a simple starch, such as orzo (rice-shaped pasta) tossed with olive oil and fresh thyme.
3 tablespoons all-purpose flour Pinch of kosher salt 1 teaspoon freshly ground black pepper 1 1/2 lbs. trimmed boneless leg of lamb, cut into 1/2-inch cubes 1/2 cup olive oil 1 red bell pepper, sliced into 1-by-1/8-inch strips 1 yellow bell pepper, sliced into 1-by-1/8-inch strips 4 scallions, thinly sliced 2 garlic cloves, finely chopped 1/3 cup Madeira 2 teaspoons fresh lemon juice 1 cup shredded basil leaves
1. In a medium bowl, toss the flour with the salt and black pepper. Add the lamb cubes and toss well to coat.
2. In a large, high-sided nonreactive skillet, heat 2 tablespoons of the olive oil over high heat until it just begins to smoke. Add one-third of the lamb cubes and saute until lightly browned, about 1 1/2 minutes. Transfer the meat to a bowl and cover loosely with foil. Repeat with the remaining 2 batches of meat, using 2 tablespoons of oil per batch.
3. Add the remaining 2 tablespoons of olive oil to the skillet and heat until just beginning to smoke. Add the bell peppers and saute until crisp-tender, about 1 1/2 minutes. Add the scallions and garlic and saute for 1 minute longer.
4. Deglaze the pan with the Madiera and lemon juice, scraping up any browned bits from the bottom. Add the lamb and any accumulated juices as well as the basil. Bring to a simmer and cook until heated through. Serve hot.
Recipe adapted from "The Best of Food & Wine." Serve with a simple starch, such as orzo (rice-shaped pasta) tossed with olive oil and fresh thyme.
3 tablespoons all-purpose flour
Pinch of kosher salt
1 teaspoon freshly ground black pepper
1 1/2 lbs. trimmed boneless leg of lamb, cut into 1/2-inch cubes
1/2 cup olive oil
1 red bell pepper, sliced into 1-by-1/8-inch strips
1 yellow bell pepper, sliced into 1-by-1/8-inch strips
4 scallions, thinly sliced
2 garlic cloves, finely chopped
1/3 cup Madeira
2 teaspoons fresh lemon juice
1 cup shredded basil leaves
1. In a medium bowl, toss the flour with the salt and black pepper. Add the lamb cubes and toss well to coat.
2. In a large, high-sided nonreactive skillet, heat 2 tablespoons of the olive oil over high heat until it just begins to smoke. Add one-third of the lamb cubes and saute until lightly browned, about 1 1/2 minutes. Transfer the meat to a bowl and cover loosely with foil. Repeat with the remaining 2 batches of meat, using 2 tablespoons of oil per batch.
3. Add the remaining 2 tablespoons of olive oil to the skillet and heat until just beginning to smoke. Add the bell peppers and saute until crisp-tender, about 1 1/2 minutes. Add the scallions and garlic and saute for 1 minute longer.
4. Deglaze the pan with the Madiera and lemon juice, scraping up any browned bits from the bottom. Add the lamb and any accumulated juices as well as the basil. Bring to a simmer and cook until heated through. Serve hot.
Makes 4 servings.