RomanItalian
Lamb with Peppers
by Cucina con Ruben · 548K subscribers on YouTube
A Roman-inspired fusion dish combining tender milk-fed lamb ribs with sweet red and yellow peppers, cooked in a rich tomato sauce with a touch of balsamic vinegar and Taggiasca olives. The lamb is first seared on a hot griddle, then slow-cooked in the pepper sauce until falling off the bone.
- Cook
- 40 min
- Difficulty
- medium
Ingredients
14 items- Costicelle di AbbacchioLamb ribs
- 1 pcsRed Bell PepperRed bell pepper
- 1 pcsYellow Bell PepperYellow bell pepper
- 1 pcsOnionOnion
- 2 pcsGarlicGarlic cloves
- Rosé WineRosé wine
- Balsamic VinegarBalsamic vinegar
- Peeled TomatoesPeeled tomatoes
- RosemaryFresh rosemary sprig
- Taggiasca OlivesTaggiasca olives
- Extra Virgin Olive OilExtra virgin olive oil
- SaltSalt
- Black PepperBlack pepper
- Chili Pepper(optional) — Chili pepper, optional
Method
- Season the lamb ribs with salt and sear them on a hot griddle or pan until browned on both sides. Remove and set aside.
- While the lamb sears, slice the red and yellow bell peppers into thin strips.
- In a large pot, heat extra virgin olive oil and sauté the onion cut into coarse cubes until translucent.
- Add a couple of garlic cloves, sliced, and cook for a moment.
- Add the sliced peppers, season with salt and pepper, and cook until they begin to soften.
- Pour in a generous splash of rosé wine and a drizzle of balsamic vinegar. Let the alcohol evaporate.
- Add the peeled tomatoes, crush them with a spoon, and add a sprig of rosemary. Stir and let the sauce cook for about a minute.
- Place the seared lamb ribs into the sauce, making sure they are completely coated. Cover and cook over medium-low heat for about 40 minutes.
- After about 30 minutes of cooking, add the Taggiasca olives and continue cooking until the lamb is tender and the sauce has thickened.
- Serve the lamb with the pepper sauce, with bread to mop up the juices.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
