This Sicilian Lamb recipe is cooked in a fresh tomato & red pepper sauce. Packed with flavor it is the perfect pick-me-up on a cold day.
To be honest, I’m not a big lover of meat, but I love lamb, and any meat that is braised making it tender and moist. If you enjoy this lamb recipe why not try my Classic Irish Stew or Slow Cooked Lamb Shanks.
There probably isn’t anyone who’s eaten Sicilian Lamb at my house that hasn’t loved it. The best about this dish is that it’s made from simple, fresh ingredients and cooked from scratch leaving out any preservatives or chemicals that are added to packaged foods these days. The flavors are simple but outstanding.
Why This Recipe Works
- Roasting the vegetables locks in flavor making it a rich tasty sauce..
- Cooking for an hour ensures the flavors soak into the meat making it indulgent and delicious.
- Making the sauce from scratch eliminates any chemicals and preservatives you might find in a jarred sauce. A much healthier option.
How to make Sicilian Lamb
- Roast the vegetables.
- Blend the vegetables into a sauce consistency.
- Brown the lamb in a pan.
- Add the sauce to the lamb and cook for an hour.
- Serve and enjoy!
Step by Step Instructions
Start with coating the vegetables in olive oil and seasoning.
Roast for 30 minutes.
Place the roasted vegetables in a blender. Or blend by hand.
Blend the vegetables until smooth.
Brown the lamb.
Add the blended sauce to the pan with the lamb. Simmer for an hour.
Garnish with parsley, serve with spinach and buttered noodles, or with any side dish of your choice. Enjoy!
Make ahead and Freezing Instructions ❄
- To Freeze: Sicilian Lamb freezes well as it doesn’t contain any thickening agents. Thickening agents can cause the sauce to become mushy and unpleasant. Cool the stew completely and freeze in a covered airtight, freezer-safe container or heavy-duty freezer bags for up to three months. Defrost thoroughly before reheating in the oven. Cook until piping hot.
- To Refrigerate: When Lamb Stew is properly stored, it will last for 3 to 4 days in the refrigerator. Heat in the oven until piping hot.
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Let’s Make Sicilian Lamb
- 1 large onion quartered
- 1 pound tomatoes of your choice cut into large chunks, I used a mix of plum and cherry tomatoes
- 2 red bell peppers seeded and quartered
- 2 garlic cloves peeled
- 4 tablespoons of olive oil
- 2 pounds braising lamb fat trimmed and cut into 3pieces
- a good handful of fresh parsley chopped
- 1 pound pappardelle or Fettuccine
- 1 large bag of fresh baby spinach washed
- 2 tablespoons butter
- salt and pepper to taste
- Preheat the oven to 400f/200c
- Put the onion, tomatoes, peppers and garlic cloves in a roasting pan, coat in 2 tablespoons of olive oil and season with salt & pepper.
- Roast for 30 -35 minutes or until soft.
- Add the roasted vegetables to the food processor and puree until smooth.
- Heat the remaining oil in a large saucepan and brown the lamb over high heat.
- Lower the heat, add the pureed mixture stir to combine.
- Raise the heat again and bring to a boil, lower the heat again and simmer for 1 hour (stirring occasionally).
- Add the chopped parsley, stir to combine and remove the lamb from the heat and allow to rest while you cook the pasta.
- Cook the pasta according to the package instructions. Before draining, add the spinach to the boiling pasta at the last minute and allow to wilt, strain well and return to the pan.
- Add the butter, season with salt and pepper and coat well.
- Serve and enjoy.