Sauteed Sicilian Lamb Dish

Where do I begin with this dish?! I was on a mission to find really good and nicer meals last week since I had the time to do the grocery shopping and cooking as I didn't have work. I found this Sauteed Sicilian Lamb dish and decided to give it a try....So glad I did as this was phenomenal and now has become one of Tyler's favorite dishes :) I served the dish over couscous, which was perfect to compliment the flavors. I slightly modified the recipe by not including mushrooms, green olives, lemon zest, or capers.

  • 1 tablespoon olive oil
  • 1 1/3 pounds boneless lamb cutlets (leg or loin cut), sliced into 1/2-inch strips
  • Kosher salt and freshly cracked black pepper
  • 2 cloves garlic, minced
  • 1 tablespoon fresh oregano leaves, chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1 large yellow onion, sliced
  • 1 whole roasted red bell pepper, seeded and sliced
  • 1 cup dry white wine

  1. Set a large saute pan over high heat and add the oil. Sprinkle the lamb with salt and pepper. Add the lamb to the pan along with the garlic and saute until just cooked through, 3 to 4 minutes. Add the oregano and pepper flakes and stir. The lamb is done when browned all over but still tender. Transfer to a dish and set aside.
  2. Set the pan back over the heat and reduce the heat to medium. Add the onions and roasted peppers to the pan. Season with salt and pepper. Saute until the vegetables begin to soften, stirring occasionally, about 5 minutes.
  3. Deglaze the pan with the wine, scraping up any browned bits. Bring to a simmer and reduce by two-thirds, 3 to 5 minutes. Season with salt and pepper. Return the lamb to the pan and stir together to incorporate the flavors and heat through.
  4. Serve the lamb with couscous

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