portuguese lamb with red peppers

Ingredients

• Servings: 8
• 4 large cloves garlic, peeled
• 1 1/2 teaspoons coarse salt
• 2 tablespoons olive oil
• 1 tablespoon whole black peppercorns
• 2 pounds lamb tenderloin, cut into 1 inch medallions
• 2 red bell peppers, julienned
• 1 cup white
• 2 lemons

Recipe

Preparation Time: 35 mins Cook Time: 25 mins Ready Time: 3 hrs


• with a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. transfer to a large bowl.
• with a mallet, flatten the lamb medallions to 1/4 inch thick. place in the bowl with the garlic mixture, tossing to coat. cover, and marinate 2 to 4 hours in the refrigerator.
• heat the remaining oil in a large skillet over high heat. stir in the lamb and remaining garlic mixture. quickly brown lamb about 1 minute on each side. remove from heat, and set aside.
• place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. pour white into the skillet, and scrape up the browned bits. reduce heat to low, return lamb to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees f (80 degrees c).
• slice 1 1/2 lemons into thin rounds. transfer the lamb and pepper mixture to a serving platter. squeeze juice of remaining 1/2 lemon over the lamb and peppers, and garnish with the lemon rounds.