Cider-House Lamb Stew

• 3 1/2 pounds boned leg of lamb
• 4 cups apple cider, divided
• 1/2 cup all-purpose flour
• 2 tablespoons vegetable oil, divided
• Cooking spray
• 2 cups chopped onion
• 3 garlic cloves, minced
• 1 1/4 cups fat-free, less-sodium chicken broth
• 1/2 cup dry vermouth or white wine
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 (3 x 1-inch) lemon rind strips
• 3 bay leaves
• 1 (3-inch) cinnamon stick
• 1 1/2 pounds potato, cut into 1-inch pieces (about 5 cups)
• 1 1/4 cups (1-inch-thick) sliced carrot
• 1 1/2 cups (1-inch) pieces green bell pepper
• 1 1/2 cups (1-inch) pieces red bell pepper

1. Trim fat from lamb, and cut lamb into 2-inch cubes. Combine lamb and 3 cups cider in a large zip-top plastic bag; seal and marinate in refrigerator 8 hours or overnight.
2. Drain lamb, discarding marinade. Pat lamb dry with paper towels. Place flour in a large zip-top plastic bag. Place half of the lamb in bag, and seal bag, shaking to coat. Heat 1 tablespoon oil in a Dutch oven over medium-high heat; add lamb mixture, and cook for 5 minutes or until browned. Remove from pan. Add the remaining lamb to bag, and seal bag, shaking to coat. Repeat the procedure with 1 tablespoon oil and lamb.
3. Heat pan coated with cooking spray over medium heat. Add onion and garlic; saute 6 minutes. Return lamb to pan; add 1 cup cider, broth, and next 6 ingredients (broth through cinnamon). Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until lamb is tender. Add potato and carrot; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in bell peppers; cook 5 minutes or until bell peppers are crisp-tender. Discard rind strips, bay leaves, and cinnamon stick.

lamb, apple cider, allpurpose, vegetable oil, cooking spray, onion, garlic, chicken broth, white wine, salt, black pepper, lemon rind strips, bay leaves, cinnamon stick, potato, carrot, green bell pepper, red bell pepper

Taken from www.myrecipes.com/recipe/cider-house-lamb-stew (may not work)