Easter recipe: Italian cacciatore's lamb

Easter recipe: Italian cacciatore's lamb

Italian cacciatore's lamb is an inviting and appetizing dish.


Ingredients for the lamb cacciatore (6 persons)

  • 800 g lamb
  • 300 g of peeled tomatoes
  • 100 ml of red wine
  • 50 g of pitted black olives
  • 4 tablespoons oil EVO
  • 1 sprig of rosemary
  • 1 clove garlic
  • 3 bay leaves
  • Salt to taste.
  • Pepper as needed.

Agnello alla cacciatora

Preparation of  italian cacciatore's lamb

Pour the oil into a pan and bring to heat.

Add the lamb, cut into pieces and brown for three minutes, taking care to turn the pieces of meat and fry on each side.

To do this, use a fork or spoon and kitchen pliers, try not to pierce the meat. Wash the rosemary, dry, remove the needles and chop finely.
Peel the garlic clove, eliminated any green bud present on the inside and chop finely. Pour rosemary, garlic, olives and bay leaves to the pan.

Put on the fire a saucepan with water and bring to a boil. Cook the lamb for five minutes. Add the red wine and, over high heat, let it evaporate. Cook for another five minutes, then add the tomatoes. During the preparation of the tomato tends to dry out, give moisture occasionally adding one or two tablespoons of boiling water. Cook over low heat until soften the lamb, it takes about half an hour. When there are five minutes to the end, salt, pepper and bay leaves removed.

Put the lamb in a bowl with which you serve it on the table, but it might be an idea to present it in the same pan in which it was cooked. Divide on plates and ... bon appetit!

Posted on 04/13/2017 Recipes 0 679

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