Pepper Lamb Stew

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 3 lbs lamb stew meat
• coarse salt, to taste
• ground pepper, to taste
• 1 large yellow onion, diced medium
• 4 garlic cloves, smashed and peeled
• 3 1/2 cups low sodium chicken broth
• 1 (11 1/2 ounce) jar pepperoncini peppers, halved crosswise, brine reserved
• 2 large oregano sprigs
• 3 cups cooked long-grain rice (we used brown rice)

Recipe

• 1 in a large dutch oven or other heavy pot, heat oil over medium-high. season lamb with salt and pepper and, in batches, brown lamb on all sides, about 15 minutes total. with a slotted spoon, transfer lamb to a bowl.
• 2 add onion and garlic to pot and cook, stirring often, until onion is softened, about 5 minutes, reducing heat if necessary to prevent burning. season with salt and pepper. add 2 cups of water, scraping up any browned bits with a wooden spoon. return to lamb to pot along with broth, pepperoncini, and oregano. bring liquid to a rapid simmer and cook until lamb is tender, 45 to 50 minutes.
• 3 season with salt and pepper and stir in 1 to 3 tablespoons pepperoncini brine. discard oregano sprigs and serve over rice.