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Using lamb in this Cacciatore is a pleasant, hearty change from the more common chicken cacciatore. An Emile Henry casserole with a lid ensures all the flavors, like the sage and rosemary, are completed blended and the lamb is cooked through while retaining moisture. Plus, you can serve right from the oven and still keep food warm while it sits on the table. Emile Henry makes the perfect dish in a selection of colors that will brighten the dinner table.
- 3 pounds boneless lamb, cut into 2-inch cubes
- Flour for browning
- 4 tablespoons olive oil
- Fine sea salt and freshly ground pepper
- 3 garlic cloves, chopped finely
- 3 fresh sage leaves, chopped finely
- 1 sprig fresh rosemary, leaves chopped finely
- 3/4 cup stock
- 1/4 cup red wine vinegar
- 4 anchovy fillets
Dredge the lamb in flour. Heat the olive oil in a pan and brown the lamb on all sides. Sprinkle with salt and pepper and transfer to an Emile Henry casserole.
Sprinkle the garlic, rosemary and sage over the lamb. Pour off any fat remaining in the pan and add the stock and vinegar. Bring to the boil and pour over the lamb in the casserole.
Cover, and braise in a oven preheated to 375 degrees F for 1 1/2 hours or until tender.
Mash the anchovies and combine with 4 tablespoons of the sauce. Return the mashed anchovies to the casserole, and mix well before serving.
Recipe created exclusively for Cooking.com by Emile Henry.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
312 calories; 19g total fat; 102mg cholesterol; 170mg sodium; 2g carbohydrates; 0g fiber; 30g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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