|
|
Ingredients (makes 6 servings):
- 1/4 cup Monini il Monello Extra Virgin Olive Oil
- 1 and 1/2 pounds boneless leg of lamb, trimmed and cut
into 1-inches cubes
- 1 garlic clove, minced
- 1 rosemary sprig, leaves only, minced
- 4 sage leaves, minced
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Juice of 1 lemon (1/4 cup lemon juice)
- 1 cup of Trebbiano or other dry white wine
- 2 cups vegetable or chicken broth, plus extra as needed
|
|
Preparation
Heat 2 tablespoon of the olive oil in a wide saucepan
over a medium-high flame. Add the lamb cubes and sauté
until golden brown, turning as needed to color evenly. Season
with salt and pepper. Add the garlic, rosemary, and sage, and
cook 2 minutes.
Add the lemon juice and wine and allow the liquid to reduce
to one-quarter of its original volume, about 10 minutes. Add
the broth. If there is not enough broth to cover the lamb, add
more broth as needed.
Cover with a lid and reduce the heat to medium-low. Simmer for
45 minutes, or until the lamb is tender. Uncover the saucepan
and raise the heat to medium-high. Reduce the cooking liquid
until it thickens nicely, about 5 minutes.
Drizzle with the remaining 2 tablespoon of olive oil, adjust
the seasoning as needed, and serve hot. |
|
|
|
|
