Lamb with peppers and sage

Submitted by enr on 23 Apr 2012
800 g lamb shoulder or push
2-3 fleshy red peppers
some big sticks salvia (sage)
3-4 cloves garlic
1 onion
150 ml white wine
salt, pepper, cayenne pepper
3-4 tbsp olive oil
3-4 tbsp cream of balsamic vinegar
2-3 tbsp parsley
Lamb with peppers and sage
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Heat the oven to 200C. Wash the meat and cut into small bites. Chop the onion, garlic sliced, diced peppers. Spices are added to the meat and rub well. Put them garlic, onions, olive oil, parsley, wine and balsamic cream, stir well, add sage, put lid and bake about 50 minutes, until the meat is tender and melts in your mouth. Remove cover and bake to catch the golden crust. Sage stems are removed. Serve with rice or just garnish with crispy bread. * Optional sauce can be thickened. Baking time varies according to the quality of the meat and the size of the pieces.
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23 Apr 2012


I do not have a picture of the finished dish. Picture number 3 shows the dish before being baked without cover.

passes to Favorites, all combine very well, balsamic makes meat tender! I can not appreciate this delicacy.