|Margarita's International Recipes|
I'm not a big fan of lamb, but as it seems to be one of the most common meats served in Abruzzo I knew I'd have to serve it. I didn't have high hopes for this popular Abruzzi dish, but I should have trusted them to turn something potentially gamey and chewy into a flavorful, fragrant and tender dish. Everyone enjoyed it and it was a snap to make. The key is to carefully braise the meat until fork-tender (about 1 hr). Braising tenderizes tougher cuts through steam action, so don't lift the lid too often!
The broth is so good you'll want to drink it out of a glass. Resist the temptation and serve it atop some pasta or mashed potatoes. You won't be disappointed.
Agnello all'Arrabbiata -- Spicy LambIngredients
3 lbs lamb, cut into pieces (I used boned leg of lamb) 1/3 cup olive oil 3 cloves garlic, minced 1 tbsp crushed chile peppers 1 tbsp freshly minced rosemary leaves approx 2 cups dry white wine salt to taste
Wash and pat the pieces of lamb dry, sprinkle with salt. In a large pot, saute garlic and herbs in oil over med heat for about 30 sec. Add lamb and stir until browned, about 15 minutes.
Add about 2 cups of white wine and turn up the heat until liquid comes to a rolling boil. Immediately turn the heat down to low and keep it at a bare simmer for about an hour or until the meat is tender. Add more wine as necessary to keep lamb from drying out. Add salt to taste. Serve hot.
Recipe adapted from About.com Italian Cuisine