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    Saturday, October 17, 2015

    Agnello alla cacciatora Recipe

    Agnello alla cacciatora Recipe

        2.2kg leg of lamb, boned, fat trimmed, cut into 6cm pieces
        2 tablespoons olive oil
        3 garlic cloves, thinly sliced
        185ml (3/4 cup) white wine
        250ml (1 cup) chicken stock
        125ml (1/2 cup) red wine vinegar
        4 large fresh sage sprigs
        4 large fresh rosemary sprigs
        1/4 teaspoon dried chilli flakes
        3 drained anchovy fillets, finely chopped
        300g (2 cups) frozen broad beans, thawed, peeled
        Roast potatoes, to serve

    Agnello alla cacciatora Recipe
        Step 1

        Season the lamb with salt. Heat the oil in a flameproof casserole dish over high heat and cook the lamb, in 2 batches, for 5 minutes or until browned. Transfer to a plate.
        Step 2

        Add the garlic to the dish. Cook, stirring, for 1 minute or until aromatic. Add wine. Cook, scraping the dish with a flat-edged wooden spoon to dislodge any bits that have cooked onto the base, for 1 minute. Add the lamb, stock and vinegar. Bring to the boil. Reduce heat to low. Add the sage, rosemary and chilli flakes. Season with pepper. Cover and cook, stirring occasionally, for 1 1/2 hours or until the lamb is tender.
        Step 3

        Use a slotted spoon to transfer the lamb to a plate. Increase heat to high. Add the anchovy and simmer for 7 minutes or until the liquid reduces by a quarter. Add the lamb and broad beans. Cook for 3 minutes or until warmed through. Serve with potatoes.

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    Item Reviewed: Agnello alla cacciatora Recipe Rating: 5 Reviewed By: Mrs. Chef
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