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Lamb Cacciatorre

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Active Time:  20 Minutes
Total Time:  1 Hour 50 Minutes
  Makes 8 servings
Using lamb in this Cacciatorre is a pleasant, hearty change from the more common chicken cacciatorre. 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 lbs 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
Lamb Cacciatorre Recipe at
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 the Emile Henry casserole.

Sprinkle 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 by Emile Henry.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 312
Fat. Total: 19g
Protein: 30g
Carbohydrates, Total: 2g
Sodium: 170mg
% Cal. from Fat: 55%
Cholesterol: 102mg
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