Lamb Stew with Farm Hand Potatoes

"Txilindron de Cordero with Papas de Caserio "

Lamb Stew:
3lbs. lamb shoulder, trimmed
1 tsp. salt
4 cups vertically sliced onion
1 tbsp. flour
1 cup dry white wine
6 garlic cloves, thinly sliced
1 cup sliced bottled piquillo or sliced bottled roasted red bell peppers

Farm Hand Potatoes:
2 tbsp. olive oil
4 garlic cloves, thinly sliced
1 cup chopped onion
1 tbsp. flour
4 cups peeled baking potatoes, cut into pieces
2 cups water
3/4 tsp. salt
1/2 tsp. white pepper
1/2 cup minced fresh parsley

Sprinkle lamb with salt. Heat a large Dutch oven coated with cooking spray over
medium-high heat. Add half of lamb, browning on all sides, and remove lamb
from pan. Repeat procedure with remaining lamb.

Add onion to pan; sauté 4 minutes or until lightly browned. Stir in flour. Add
lamb, wine, and garlic, stirring to combine. Cover, reduce heat, and
cook 1 hour or until lamb is tender, stirring occasionally. Stir in the
peppers; cover and cook 15 minutes or until lamb is tender, stirring occasionally.

Meanwhile, prepare Farm Hand Potatoes: Heat olive oil in a large Dutch oven
over medium-high heat. Add garlic, and sauté 1 minute or until lightly
browned. Remove garlic from pan. Add onion to pan; sauté 3 minutes or until
tender. Stir in flour; cook 1 minute. Stir in garlic, potatoes,
water, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer
20 minutes or until potatoes are tender. Remove from heat. Stir in parsley.
Serve with Lamb Stew

5 servings