April 04, 2008


Long ago with a gourmet group of women I used to hang out with .......I put this on the menu when it was my turn to host. I had never made it before. I know there are folks who don't like lamb but if you like beef you will love this. It doesn't taste like lamb but its tender and delicious.


2lbs lamb (leg, loin, or shoulder), trimmed and cut in 1 1/2in. cubes
1 tsp. salt
1/2 tsp. pepper
2 tb. butter
2 tb. olive oil
4 anchovies, chopped (I buy paste in a tube)
1 clove garlic, minced
1 med .green pepper, cleaned and cut in pieces
Olive oil
1 tsp. rosemary, crushed
1 tsp. basil
1/4 tsp. sage, crushed
1/2c. red wine vinegar
Chicken broth
2 tsp. flour
Grated Parmesan Cheese
Minced parsley

Season lamb with salt and pepper. Heat butter and olive oil in a lg, heavy skillet; add meat and brown on all sides. Meanwhile, cook anchovies, garlic and green pepper in a small amt. of oil in a small pan for about 5min. Add rosemary, basil, sage and vinegar; mix well. Cook and stir till boiling. Remove lamb from skillet with a slotted spoon; set aside. Add enough chicken broth to drippings in skillet to make 3/4c liquid. Add herb/vinegar mixture and bring to boiling, stirring to blend. Return lamb to skillet, cover tightly and simmer over low heat for ab out 40min. or till tender. Combine flour with a sm. amt. of water to make a smooth paste. Add to liquid in skillet, whisking quickly into mixture. Cook and stir till mixture comes to a boil and cook 1-2 min. Serve on a heated platter surround by Fettuccine tossed with grated Parmesan cheese. Sprinkle with parsley.

BTW I made homemade fettuccine to serve with this.

The menu was....

Asti Spumante
Tossed Antipasto Salad
Spinach Ravioli Soup
Agnello Cacciatore con Fettuccine
Italian Almond Cake
Wine- Coffee-Tea-Espresso

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