Colorful vegetables with lamb and potatoes

Ingredients for 4 servings:

• 300 g lamb fillet(s)
• 700 g potatoes, waxy
• 1 bunch of spring onions
• 2 bell peppers, colored
• 2 carrots
• 200 ml white wine
• 2 sprigs rosemary
• 2 sprigs of thyme
• 1 pack of Italian herbs, frozen
• 3 garlic cloves
• 1 chili pepper(s)
• olive oil
• salt and pepper
• e.g. feta cheese
• n. B. Sage

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Peel and slice the potatoes, and cook until al dente. Reserve the cooking water when draining. Prepare the lamb and cut into thumb-thick cubes. Sear the lamb pieces all over in a very hot pan with oil for about three minutes. Remove the meat from the pan and set aside. Now add the cleaned and bite-sized vegetables to the pan and brown them as well. Deglaze everything with white wine and add the remaining ingredients, adding a little of the water from the potatoes at a time. Season to taste and finally carefully fold in the potatoes. Let stand for a moment to allow everything to combine, then serve. If you like, you can add sage or feta cheese.