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Home / Beef, Pork & Lamb

Sicilian Lamb

Simple ingredients turned into an amazing supper that’s good enough for guests.

Erren Hart

|

last Updated:

03/02/2021
5 from 14 votes
Jump to Recipe
Serves: 6 servings
Prep: 15 minutes mins
Cook: 1 hour hr 30 minutes mins

Sicilian Lamb - Erren's Kitchen - This recipe is cooked in a fresh tomato & red pepper sauce. It's packed with flavor and and the perfect pick-me-up on a cold day.

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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.  

A close up of a plate of Sicilian lamb with pasta and a fork
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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

  1. Roast the vegetables.
  2. Blend the vegetables into a sauce consistency.
  3. Brown the lamb in a pan.
  4. Add the sauce to the lamb and cook for an hour.
  5. Serve and enjoy!

Step by Step Instructions

Start with coating the vegetables in olive oil and seasoning.

vegetables covered in olive oil ready to roast

Roast for 30 minutes.

vegetables roasted in a pan

Place the roasted vegetables in a blender. Or blend by hand.

Sicilian Lamb

Blend the vegetables until smooth.

vegetables blended in a blender

Brown the lamb.

Sicilian Lamb

Add the blended sauce to the pan with the lamb. Simmer for an hour.

the sauce added to the lamb in the pan

Garnish with parsley, serve with spinach and buttered noodles, or with any side dish of your choice. Enjoy!

Sicilian Lamb - Erren's Kitchen - This recipe is cooked in a fresh tomato & red pepper sauce. It's packed with flavor and and the perfect pick-me-up on a cold day.

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.

Other Great Lamb Recipes

  • Italian Lamb Stew
  • Slow Cooked Lamb Shanks
  • Moussaka
  • Classic Irish Stew

Rate This Recipe

Click here to leave a star rating!

Sicilian Lamb - Erren's Kitchen - This recipe is cooked in a fresh tomato & red pepper sauce. It's packed with flavor and and the perfect pick-me-up on a cold day.

Recipe

Sicilian Lamb

Simple ingredients turned into an amazing supper that’s good enough for guests.
5 from 14 votes
Print
Prep Time: 15 minutes mins
Cook Time: 1 hour hr 30 minutes mins
Total Time: 1 hour hr 45 minutes mins
Serves 6 servings

Ingredients

  • 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)

Instructions

  • 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.
Show Nutrition Hide Nutrition

Nutrition

Calories: 867 | Carbohydrates: 61g | Protein: 37g | Fat: 52g | Saturated Fat: 20g | Cholesterol: 183mg | Sodium: 144mg | Potassium: 809mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2050IU | Vitamin C: 62.7mg | Calcium: 67mg | Iron: 4.2mg
Created by Erren Hart
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5 from 14 votes (5 ratings without comment)

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24 responses

  1. Helen Harris Avatar
    Helen Harris
    12/02/2023

    This tasted so delicious. I added cumin and that gave it a bit of a flavor pop. Can’t stand parsley so gave that a miss.

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      12/04/2023

      Helen, what a great addition!! I may try that next time! 😉 Thank you for taking the time to leave a review and for trying our recipe!

      Reply
  2. Sue Avatar
    Sue
    03/27/2021

    Can you put this in the slow cooker? And how long for do you think

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      03/27/2021

      Hi Sue, I’ve never used a slow cooker for this recipe so I don’t have any experience. If you’re confident with a slow cooker and can keep an eye on it I’m sure it would work out fine. No longer than six hours would be my guess. Hope this helps 🙂

      Reply
  3. Inna Avatar
    Inna
    02/14/2021

    I love this recipe!! Everything is fresh! Thank you Erren! I am wondering what lamb cuts do you use?

    Reply
    1. Erren's Kitchen Avatar
      Erren’s Kitchen
      02/15/2021

      Hi Inna you can use shoulder or leg of lamb for this recipe 🙂

      Reply
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