Lamb with Olives ‘Agnello Alle Olive’
This is an Italian dish of the Abruzzo region. Very simple and easy recipe for an excellent tender stew with olives and fragrant thick sauce. The main ingredients of this dish: lamb, olives, lemon, flour and chili. I like to add a little red wine to the sauce. Beef broth can be substituted for chicken broth. Before roasting the lamb, try to remove the excess flour with a steak, whatever the sauce will be too thick. Serve with vegetables such as potatoes, salad, white bread and a glass of wine.
Lamb with Olives ‘Agnello Alle Olive’ Recipe
By Published: January 17, 2014
- Yield: 2 Servings
- Prep: 15 mins
- Cook: 1 hr 50 mins
- Ready In: 2 hrs 5 mins
This is an Italian dish of the Abruzzo region. Very simple and easy recipe for an excellent tender stew with olives and fragrant thick …
Ingredients
- 2 lamb steaks shoulder
- 2 tbsp flour
- 1 tbsp beef stock
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 3 cloves of garlic
- 1 tbsp black olives pitted
- 2 tsp oregano dried
- 1 chili pepper dried
- salt to taste
- a handful of mushrooms wild
- 100 ml red wine
Instructions
- Lightly roll the steaks in the flour. Cut the garlic into strips, lightly crush with a knife half the olives.
- Heat the olive oil in a pan with a thick bottom, put the garlic and fry it in oil until golden color. Remove the garlic, then put the steaks into the oil, fry on medium heat until golden brown on all sides, about 5 minutes on each side. Add the salt and pepper, add the wine, just evaporate, then add the lemon juice and half of the broth. Cover and cook over low heat for about 30 minutes.
- Then add the rest of the broth, slightly squashed olives, oregano, finely chopped chili pepper without seeds, mushrooms, cover and simmer for about 40-60 min, or until meat is fork-tender.
- Turn off the heat and leave the meat for 3-5 minutes, then serve lamb, top with sauce and sprinkle a little oregano.
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