Roman Pan Fried Lamb recipe
information
Rome is the capital of both the region of Lazio and Italy and thus has become a focal point for specialities from all over Italy.
Food from this region tends to be fairly simple and quick to prepare, all with plenty of herbs and seasonings giving really robust flavours.
ingredients
Chunks of tender lamb, pan-fried with garlic and stewed in red wine are a real Roman dish.
1 tbsp oil
15 g (1/2 oz) 1 tbsp 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 (1/4 pint) 2/3 cup red wine
150 ml (1/4 pint) 2/3 cup lamb or vegetable stock
1 tsp sugar
50 g (1 3/4 oz) black olives, pitted and halved
2 tbsp chopped parsley, to garnish mashed potato, to serve
15 g (1/2 oz) 1 tbsp 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 (1/4 pint) 2/3 cup red wine
150 ml (1/4 pint) 2/3 cup lamb or vegetable stock
1 tsp sugar
50 g (1 3/4 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 pestle and mortar, 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 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. Serve with creamy mashed potatoes.
2. Using a pestle and mortar, 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 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. Serve with creamy mashed potatoes.
serving amount
serves 4
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