Roman Lamb


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This is an awesome way to stew lamb. It’s pretty simple to make and is great for a wintery day. As summer is with us in Australia, there’s not much in the way of cold weather, but what the hell. It’s too tasty to wait.



1/4 cup olive oil
1kg lamb (cubed)
2 cloves garlic (crushed)
6 fresh sage leaves
1 sprig fresh rosemary
1 tablespoon flour
1/2 cup white wine vinegar
6 anchovy fillets
1 cup black and green olives (pitted)

Heat the oil over a moderate heat in a frying pan. Add the meat in batches and fry for 2-3 minutes until lightly browned on all sides. Return all the meat to the pan and add the garlic, sage, and rosemary. Season with salt & pepper and stir for 1 minute. Sprinkle over the flour and stir for a further minute. Add the vinegar, simmer for 30 seconds then add 1 cup warm water. Bring to a simmer, then reduce the heat and cover. Simmer gently for 1 hour stirring occasionally. Take out 1 tablespoon of the cooking liquid and in a pestle & mortar mash in the anchovies to form a paste. Stir this into the pan with the olives and simmer for a further 2 minutes before serving.

Lovely with mashed potatoes with olive oil and rosemary. Also delicious with thick ribbon pasta such as pappardelle.


One Response

  1. This looks so good…I am loving your blog! This is the kind of food I have been looking for 🙂

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