Braised Lamb with Olives - Agnello alle Olive
- Number of Servings: 6
Ingredients
1.5kg boned leg of lamb1/2 cup flourSea salt & freshly ground black pepper3 Tbl olive oil1 each onion, carrot & celery stalk, finely chopped2 cloves garlic, crushed1 Tbl dried oregano, preferably Sicilian1 cinnamon stick2 bay leaves4 long strips lemon zest1 cup white wine1 cup chicken stock12 large green or black olives1/4 cup flat leaf parsley, chopped
Preheat the oven to 150C.
Cut the lamb through the natural joins to give you 5-6 large pieces, trimming off the excess fat. Put the flour in a shallow dish and season well with salt and pepper. Toss the lamb in the flour, shaking off the excess.
Heat the olive oil in a large casserole dish or overpoof saute pan and brown the lamb on all side. Don't rush this step as you want a good golden crush. Cook the lam in batches if necessary. Transfer the lamb to a plate.
Add the onion, carrot, celery, garlic, oregano, cinnamon stick, bay leaves and lemon zest to the pan. Season, cover and cook for 5 minutes. Uncover and cook until the vegetables are tender and starting to lightly caramelise.
Add the white wine, stirring to release any sticky bits on the bottom of the pan. Add the stock, olives, the lamb and any resting juices back into the pan. Season. Place a piece of baking paper on top of the meat and cover tightly with the lid. Cook for 2 hours, turning the meat once, until it is very tender when pierced with a skewer. If there is a lot of liquid in the pan, remove the lamb and reserve then place the pan back on a high heat and boil until the sauce is reduced and syrupy. Season if needed.
Add the parsley and the lamb along with any resting juices back to the sauce and turn to combine.
Number of Servings: 6
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Cut the lamb through the natural joins to give you 5-6 large pieces, trimming off the excess fat. Put the flour in a shallow dish and season well with salt and pepper. Toss the lamb in the flour, shaking off the excess.
Heat the olive oil in a large casserole dish or overpoof saute pan and brown the lamb on all side. Don't rush this step as you want a good golden crush. Cook the lam in batches if necessary. Transfer the lamb to a plate.
Add the onion, carrot, celery, garlic, oregano, cinnamon stick, bay leaves and lemon zest to the pan. Season, cover and cook for 5 minutes. Uncover and cook until the vegetables are tender and starting to lightly caramelise.
Add the white wine, stirring to release any sticky bits on the bottom of the pan. Add the stock, olives, the lamb and any resting juices back into the pan. Season. Place a piece of baking paper on top of the meat and cover tightly with the lid. Cook for 2 hours, turning the meat once, until it is very tender when pierced with a skewer. If there is a lot of liquid in the pan, remove the lamb and reserve then place the pan back on a high heat and boil until the sauce is reduced and syrupy. Season if needed.
Add the parsley and the lamb along with any resting juices back to the sauce and turn to combine.
Number of Servings: 6
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 506.8
- Total Fat: 21.9 g
- Cholesterol: 163.7 mg
- Sodium: 386.2 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 2.0 g
- Protein: 53.4 g
Member Reviews