Braised Lamb with Peppers and Oregano
In keeping with its rustic decor of sheep bells and weaving shuttles, the cooking at the restaurant Náoussaiiko in Náoussa is simple and earthy. Here, lamb is browned in olive oil, then simmered in a clay pot with sweet pale-green peppers, onions and tomatoes until the meat is so tender it can be cut with a spoon. More Lamb Recipes
October 2006