Easter season brings lamb. The Italians have so many different ways of cooking it that sometimes you become overwhelmed.
3 pounds boneless leg of lamb, cut into 1½-inch pieces
1 teaspoon salt
½ teaspoon pepper
3 tablespoons olive oil
2 garlic cloves, chopped
2 cups hot water
3 tablespoons chopped fresh parsley
2 large red bell peppers, cut into 1½- to 2-inch pieces
Trim excess fat from lamb. Season with ½ teaspoon salt and ¼ teaspoon pepper. In a large frying pan heat oil over high heat. Add lamb and cook, turning frequently, three to five minutes, or until browned on all sides. Add garlic, water, and remaining ½ teaspoon salt and ¼ teaspoon pepper. Bring to a boil, reduce heat to medium, and cook partially covered 30 minutes. Uncover and cook 10 minutes longer, or until lamb is fork-tender. Add parsley and red peppers to pan. Cook 10 minutes, or until peppers are just tender and still a bit crunchy. Serves four to six.
