Entertaining

Lamb Agnello Abruzzese

Description

The flavours are rich, and the smells lingering through the household evoke the style of Abruzzo.

Prep time: 15 mins

Cook time: 60 mins

Serves: 4

Ingredients

  • 1.5kg diced young lamb
  • 1 onion, finely cut
  • 1 celery stick, finely cut
  • 1 carrot, finely cut
  • 2 red capsicums, roasted, skin removed
  • 1-2 cloves garlic, finely cut
  • 2/3 cup Leggo’s Tomato Paste
  • 1 teaspoon rosemary, chopped
  • 1 teaspoon sage, chopped
  • 1 bay leaf
  • Grated rind of 1 small lemon
  • 2 cups white wine
  • Pinch grated nutmeg
  • Sea salt and freshly ground black pepper to taste
  • 1 litre chicken stock or water

Instructions

Step 1

Heat a heavy based large flat pan over high heat, add lamb pieces and sear well. Remove lamb and set aside.

Step 2

Add a little oil in the pan and sauté onion, celery, carrot and garlic for 2-3 minutes. Add quartered capsicums, Leggo’s Tomato Paste, rosemary, sage, bay leaf, nutmeg and grated lemon. Sauté for 2 minutes.

Step 3

Return lamb to pan, add wine and allow to evaporate a little. Add enough stock or water to just cover the meat and bring to the boil. Cover and braise slowly for 45 minutes to 1 hour or until lamb is tender. Add more liquid during cooking if needed. Season to taste.

Tasty Tip!

Garnish with fresh or dried bay leaves.

Lamb Agnello Abruzzese
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