Italian Lamb and Potato Casserole | RICARDO

Ingredients

• 1 red bell pepper, seeded and thinly sliced
• 1 yellow bell pepper, seeded and thinly sliced
• 3 onions, thinly sliced
• ⅓ cup (75 ml) olive oil
• 3 garlic cloves, finely chopped
• 4 slices boneless leg of lamb, each about ½ lb (225 g)
• Unbleached all-purpose flour, for coating
• 5 to 6 potatoes, peeled and sliced
• 2 tsp fresh rosemary, finely chopped
• 1/2 cup (125 ml) chicken broth
• 1/2 cup (125ml) red wine
• 1/2 cup (35 g) Parmesan cheese, freshly grated
• 1/2 cup (125 ml) breadcrumbs