Roman Pan Fried Lamb
Rome is the capital of both the region of Lazio and Italy and thus has become a focal point for specialties 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 flavors.
- 1 tbsp oil
- 1 tbsp butter
- 1 lb 5 oz lamb shoulder or leg, cut into 1 inch chunks
- 4 garlic cloves peeled
- 3 sprigs thyme stalks removed
- 6 canned anchovy fillets
- 1/4 pint red wine
- 1/4 pint lamb or vegetable stock
- 1 tsp sugar
- 1 3/4 oz black olives pitted and halved
- 2 tbsp chopped parsley to garnish mashed potato, to serve
- 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.
- Using a pestle and mortar, grind together the garlic, thyme and anchovies to make a smooth paste.
- Add the wine and lamb or vegetable stock to the frying pan (skillet). Stir in the garlic and anchovy paste together with the sugar.
- 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.
- Stir the olives into the sauce and mix to combine.
- Transfer the lamb and the sauce to a serving bowl and garnish. Serve with creamy mashed potatoes.
Calories: 219 kcal
Carbohydrates: 4 g
Protein: 17 g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 58 mg
Sodium: 532 mg
Potassium: 309 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 344 IU
Vitamin C: 5 mg
Calcium: 43 mg
Iron: 2 mg