Roast with sweet pepper
11 servings
95 minutes
Stew with sweet pepper is a rich, aromatic dish of European cuisine that harmoniously combines tender lamb, baked potatoes, and sweet peppers. Its roots trace back to the traditions of roasting meat with vegetables found in various European countries. The dressing made from lemon juice and adjika adds spiciness, while cinnamon provides a subtle Eastern note. Meat roasted in clarified butter to a golden crust remains juicy inside, while the vegetables absorb its rich flavor. This dish is perfect for a cozy family dinner or festive gathering, creating an atmosphere of warmth and homely comfort.
1
Coat the meat with half of the melted butter, sprinkle with salt, pepper, and cinnamon. Peel the potatoes, cut them into large pieces, place them around the meat, and salt.
- Lamb: 1.5 kg
- Clarified butter (ghee): 100 g
- Cinnamon: pinch
- Salt: to taste
- Ground black pepper: to taste
2
Pour the meat with a mixture of lemon juice, remaining melted butter, and adjika. Bake at 250 degrees until golden brown, then reduce the temperature to 200 degrees and bake for another 35 minutes.
- Lamb: 1.5 kg
- Lemon juice: 60 ml
- Clarified butter (ghee): 100 g
- Adjika: 1 teaspoon
3
Sweet pepper - remove seeds, chop, and bake with meat and potatoes for another 10 minutes.
- Bell pepper: 2 pieces
