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Lamb Cooked with Wine and Herbs

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Source: The Italian Gourmet

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Active Time:  30 Minutes
Total Time:  30 Minutes
Yield:  Serves 4

In Tuscany, in the countryside around Arezzo, a scottiglia is a robust peasant dish of mixed meats (veal, pork, chicken, pigeon) stewed in a strong red wine sauce. In the hills of Romagna, near the border with the Arezzo countryside, the same cooking procedure is applied to the lighter meat from the lamb.

RECIPE INGREDIENTS

1 pound boneless lamb, trimmed and cubed

3 tablespoons butter

1/3 cup olive oil

1 garlic clove, minced

1 sprig rosemary, chopped

4 sage leaves

1 cup dry red wine

13 ounces potatoes

Curly endive (chicory), for serving

DIRECTIONS

In a skillet, brown the lamb cubes in the butter and olive oil with the garlic, rosemary and sage for 2 to 3 minutes. As soon as the lamb colors, pour in the wine. Cook until evaporated. Continue cooking over moderate heat for 15 to 20 minutes, until when pricked with a fork the meat is tender and the juice is no longer pink. Keep the meat and the cooking liquid warm.

Meanwhile, peel the potatoes and cut them into little balls using a melon baller. Cook in boiling salted water; drain.

Push the meat cooking juices through a fine strainer. Arrange a few leaves of curly endive on each dinner plate. Arrange some of the meat on these, sprinkle with a little of the cooking liquid, and garnish with the potato balls.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

556

Fat. Total:

37g

Fiber:

Carbohydrates, Total:

25g

Sodium:

62mg

% Cal. from Fat:

60%

Cholesterol:

90mg

Protein:

22g

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