Lamb Cacciatore Recipe

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Lamb Cacciatore Recipe

 

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Lamb Cacciatore

 

Ingredients

4 lb lamb shoulder or leg, trim fat and cut into bit
1/3 cup olive oil
1 small garlic clove, minced
1 tsp rosemary, dried, crushed
1/2 tsp sage leaves, dried
2 tsp flour
1/2 cup vinegar (white or wine)
1/2 cup water
1 salt and pepper, to taste



 

Preparation

In a large, heavy-bottomed casserole dish brown the meat in hot olive
oil.
Be careful not to burn the olive oil: it has a lower burning
temperature than other kinds of cooking oil.

Add garlic, rosemary and sage. Stir. Sprinkle flour on meat and
stir. Continue cooking the meat while stirring, to brown the flour a
bit. Add vinegar and water. Stir thoroughly. Cover, lower heat, and
simmer 1 hour or until meat is tender. Season to taste with salt and
pepper.

Stir frequently during cooking, and add a little hot water if
necessary to prevent burning.

NOTES:

* An Easy Lamb Stew -- I got this recipe from my mom. I'm not sure
where she got it. It's not a typical cacciatore (i.e. smothered in
tomato sauce); instead, it's tart and tastes of herbs. It smells
great when it's cooking. It's very easy to make. Yield: Serves 4 to
6.

: Difficulty: easy.
: Time: 20-30 minutes preparation, 1 hour cooking.
: Precision: no need to measure.

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Servings: 4

 

 

 

 


 

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