Cider-house Lamb Stew

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 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 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

Recipe

• 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.