Agnello Alla Cacciatore (Lamb Hunter's Style) |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I found this in a book (I will update as soon as I figure out which one). I made a few changes and now it is my own. This makes a wonderful sauce and the lamb is perfect. I hope you enjoy it too. Serve it as a meat dish as part of a larger meal or with pasta, risotto, polenta or mashed potatoes or as suggested by the book with 6 slices of good Tuscan bread, 1 thick toasted and rubbed with garlic arranged on a platter and the lamb spooned over, yum! The egg yolk at the end really gives it a nice touch. Ingredients:
3 lbs boneless leg of lamb, trimmed,lamb stew meat works well,i have also used chops with the bone and it works just as well jus |
1 large onion, peeled and chopped (any color but green) |
2 cloves garlic, peeled and chopped,to taste |
6 fresh sage leaves, chopped (dried can be subed in a pinch) |
1/2 cup olive oil |
1 cup dry white wine |
1 (2 lb) can diced tomatoes, drained (get the best you can afford) |
salt and pepper |
red pepper flakes, to taste (a little will go a long way) |
2 large egg yolks |
Directions:
1. Heat oil in heavy casserole and saute onion until soft.
2. Add garlic and sage, saute a minute or two more.
3. Add lamb and brown on all sides.
4. Raise heat and add wine Scrape pan and let boil for 20 seconds or so.
5. Lower heat and let reduce for 5 minutes or so.
6. Add tomatoes and season with salt, pepper, and pepper flakes.
7. Cover and simmer for 1 hour.
8. When the meat is cooked and soft remove the pan from the heat.
9. Beat the egg yolks into the sauce.
10. Serve hot and enjoy!
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