Lamb Cacciatore: the recipe for a tasty and tasty second course

I’lamb cacciatore it’s a second tasty and savory, typical of the Lazio tradition, but cooked, on the occasion of Easter and not only, in many areas of central Italy. It is a variation of the classic preparations based on chicken and rabbit, ideal to bring to the table for anyone lunch oh cena family, accompanied by a portion of roasted potatoes or a side dish of vegetables au gratin.

Here the lamb, once browned in the pan with a clove of garlic and a drizzle of oil, is assembled with white wine then gently cooked with crushed peeled tomatoes, a few sage leaves, rosemary and a generous handful of Taggiasca olives: the result will be an appetizing and fragrant dish, to be served with slices of fragrant homemade bread, ready to collect the sauce until the last drop.

There tomato sauce this will make the meat softer on the palate but, if you don’t like the characteristic aftertaste of mutton, our suggestion is to place the lamb in a bowl and marinate it for a few hours covered with a mixture based on of extra virgin olive oil, vinegar or white wine, and aromatic herbs to taste.

For this recipe we have used the thigh and the shoulder, specially cut into pieces by the butcher but, if you prefer, you can also opt for edge o for the neck: particularly meaty and with longer cooking times.

Find out how to prepare lamb cacciatore by following the step-by-step procedure and tips. If you liked this recipe, try other preparations that see it as the protagonist:

How to prepare lamb cacciatore

Heat a little oil in a pan 1.

Add garlic 2 and let brown for a few minutes.

Arrange the lamb meat in the pan 3.

Brown it well on all sides 4.

Moisten with white wine 5 and let it fade.

Collect the peeled tomatoes on a plate and mash them with the tines of a fork 6.

Pour the tomatoes into the pan with the lamb 7.

Rosemary fragrance 8.

Add the sage leaves 9.

Season with salt ten.

Season with a turn of the pepper mill 11.

Add the Taggiasca olives 12.

Mix with a wooden spoon 13.

Let it cook for twenty minutes 14.

After time, merge 1 glass of water 15.

Cover with a lid 16 and continue cooking for another 20 minutes.

When the sauce has thickened 17remove from fire.

Spread the lamb cacciatore in a serving dish 18bring to the table and serve.

Advice

We have prepared the lamb version with cacciatore sauce, but if you prefer variant in white just omit the peeled tomatoes, add a little more liquid while cooking, then proceed according to our instructions.

If you wish, you can add a few tablespoons of marinated capers or, when the season permits, you can use diced fresh tomatoes instead of canned ones.

When serving the meat, don’t forget to put a bottle of Red wine full-bodied and structured, like a Brunello di Montalcino or a Nebbiolo: which go well with the pronounced taste of the lamb.

storage

The lamb cacciatore can be stored in the refrigerator, in an airtight container, for 2 days massive.