Ingredients

• 2 lbs leg of lamb, leftover roasted pieces
• 2 cups drippings, from pan
• 1/2 cup white wine
• 3 tablespoons olive oil
• 6 garlic cloves, peeled and chopped
• 1 onion, medium peeled sliced thinly
• 1 green bell pepper, cleaned and chopped into 1-inch pieces
• 1 teaspoon red pepper flakes
• 1 (6 1/2 ounce) jar pimientos, drained and cut into 1-inch pieces

Instructions

1. Heat oil in a large heavy pot over medium heat. Add garlic, onions and pepper, cook for 5 minutes.

2. Add pepper flakes and cook until they release their aroma.

3. Add lamb pieces, wine and pan drippings.

4. Reduce heat to medium-low. Simmer for 45 minutes.

5. Add pimentos, cover pot and simmer until lamb is very tender, 2-3 hours more.