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Lamb Skillet




Source of Recipe


Linda K. Leone -2/ 4/2009


Recipe Introduction


Serves 2-4.


List of Ingredients




1 pound ground lamb
3/4 T oil
1 clove garlic, pressed
1 C onion, chopped
1 T flour
1/ 2 C bell pepper, chopped
1 golden pepperoncini, minced, or 1 T capers
3/4 tsp salt
3/8 tsp pepper
2 tsp paprika
3/4 C creme fraiche or yogurt
1/4 C stock if necessary
1/2 C parsley, finely chopped



Recipe



Saute the lamb in the oil, breaking up a little as it browns, leaving some pieces about bite size. Add the garlic and onion and cook 3-4 minutes. Sprinkle with the flour. Add bell pepper and pepperoncini and cook over medium heat 2-3 minutes. Season with paprika, salt and pepper. Cook until flour is almost browned. Reduce heat and add, parsley, creme fraiche and stock as necessary for a nice brown gravy. Stir occasionally until thickened.
This can be served on wide noodles, Potatoes, or rice if desired, or toast as my dad did.
You can make the stock by draining 1 T fat from sauteing the lamb and adding water to it.