Roman Pan-fried Lamb
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Author: Son of Groucho Status: published license cc-by tags: recipe, lamb, italian, kitchen, 2007, wine, chianti, italy, rome, roman, sog can cook,
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Share on TwitterWith a nice glass of Chianti. Very easy to make. Here's the recipe:
ROMAN PAN-FRIED LAMB
Ingredients:
1 tbsp oil
15 g/ ½ oz butter
600 g/ 1 lb 5 oz lamb (shoulder or leg) cut into 2.5 cm/ 1 inch chunks
4 garlic cloves, peeled
3 sprigs thyme, stalks removed
6 canned anchovy fillets
150 ml/ 5 fl oz red wine
150 ml/ 5 fl oz lamb or vegetable stock
1 tsp sugar
50 g/ 1.75 oz black olives, pitted and halved
2 tbsp chopped parsley, to garnish
mashed potato, to serve
Method:
1. Heat the oil and butter in a large frying pan (skillet). Add the lamb and cook for 4-5 minutes, stirring, until the meat is browned all over.
2. Using a mortar and pestle, grind together the garlic, thyme and anchovies to make a smooth paste.
3. Add the wine and lamb or vegetable stock to the frying pan (skillet). Stir in the garlic and anchovy paste together with the sugar.
4. Bring the mixture to the boil, reduce the heat, cover and simmer for 30-40 minutes or until the lamb is tender. For the last 10 minutes of the cooking time, remove the lid in order to allow the sauce to reduce slightly.
5. Stir the olives into the sauce and mix to combine.
6. Transfer the lamb and the sauce to a serving bowl and garnish with freshly chopped parsley. Serve with creamy mashed potatoes.
