Lamb and Peppers in Sauce

From the Kitchen of: Yolanda Caccamo Quackenbush

Ingredients

• 3 TBSP of Extra Virgin Olive Oil
• 5-6 cloves of Fresh Garlic
• 8 Shoulder Lamb Chops
• 1 12oz Can of Red Pack Whole Peeled Tomatoes
• 1 6oz can of Hunt's Tomato Paste
• 4 Green Bell Peppers
• Salt and Pepper for taste

Procedure:

• Trim some of the fat off of the Lamb Chops and cut each one in half, lengthwise.
• Cut Garlic cloves in 4's
• Place a large Sauce Pot on High  Heat, add the Olive Oil and the Garlic.  
• Once the Oil is hot, add the Lamb Chops and brown on both sides.  As you brown them, season with Salt and Pepper.  
• Meanwhile, put the Whole Peeled Tomatoes and Tomato Paste in a food processor or blender until smooth.  
• Once the Lamb is lightly browned on both sides, add Tomato Puree and stir.
• Once the sauce comes to a simmer, lower the heat to LOW, cover, and let simmer for 45 minutes.  
• While that is cooking, clean out your Bell Peppers and cut into slices.  Set aside.
• After the Lamb has been cooking for 45 minutes, add the peppers, lightly toss, cover and let cook another 45 minutes.  
• Serve with Warm Crusty Bread.  

~*~ENJOY~*~

Tip:  The next day, take the leftover Sauce and Peppers, add Dry Red Wine and simmer an extra 45 minutes.  Boil about ½ lb of Linguine and toss in the sauce and peppers.  You will have an amazing other meal!