very good, had this with instant mashed potatoes but would be good on
Agnello al Cacciatore
2 pounds leg of lamb
2 cloves garlic, crushed
1 teaspoon rosemary, chopped
2 anchovies packed in oil, drained and coarsely chopped
1 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 cup dry white wine
Salt and freshly ground pepper
Using a mortar and pestle or a blender, crush the garlic, rosemary and
anchovies into a paste. Add the vinegar a little at a time, stirring
the sauce is well blended. Transfer to a bowl, and cover. Cut the
into 3/4 inch pieces and season with salt and pepper. In a skillet
medium-high heat, warm the olive oil and add the lamb pieces. Saute
well browned on all sides. Pour in the wine and bring to a simmer,
add the vinegar sauce. Reduce the heat to low, cover and cook for 2
stirring often. Allow to sit for at least 30 minutes before serving.
Serves 4 to 6.
"Angela's Italian Organic Oregano"
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