The Recipe

Oven Stew of Lamb

Name: Oven Stew of Lamb
Yield: Makes 6 to 8 servings
Ingredients: 3 1/2 pounds boneless leg of lamb, trimmed of excess fat and cut into 1-inch chunks; 2 1/2 teaspoons kosher salt; 1/2 cup all-purpose flour; 1 1/2 tablespoons ground paprika; 1 teaspoon ground black pepper, or to taste; 3 tablespoons olive oil; 1 (3.5-ounce) package prosciutto, finely diced; 2 yellow onions, cut into eighths; 1/8 teaspoon ground cloves; 4 large red bell peppers, seeded and sliced into 2-inch pieces; 8 large garlic cloves, peeled; 2 large bay leaves; 2 1/2 cups dry red wine (such as Merlot); 2 cups converted rice, cooked according to package directions*

COOK TIME : a few secondsPREP TIME : a few seconds

By MyRecipesFrom Myrecipes

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Ingredients

DESCRIPTION

This is my attempt to capture the flavors of Portugalâ€”my favorite foreign countryâ€”in a single recipe; it's an easy stew and just the thing for a chilly night. Prep: 30 minutes; Cook: 20 minutes; Bake: 2 hours.

INGREDIENTS

3 1/2 pounds boneless leg of lamb, trimmed of excess fat and cut into 1-inch chunks
2 1/2 teaspoons kosher salt
1/2 cup all-purpose flour
1 1/2 tablespoons ground paprika
1 teaspoon ground black pepper, or to taste
3 tablespoons olive oil
1 (3.5-ounce) package prosciutto, finely diced
2 yellow onions, cut into eighths
1/8 teaspoon ground cloves
4 large red bell peppers, seeded and sliced into 2-inch pieces
8 large garlic cloves, peeled
2 large bay leaves
2 1/2 cups dry red wine (such as Merlot)
2 cups converted rice, cooked according to package directions*