Agnello Alla Fiorentina (Lamb Florentine Style) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Another recipe from another book. Your guess is as good as mine as to which one. This is a wonder lamb recipe tho, be sure to serve it with a good bread to sop up the gravy. You can use chops for this, shoulder, chunks, whatever. Ingredients:
4 lbs baby lamb |
2 ounces pancetta or 2 ounces prosciutto, diced small |
2 medium garlic cloves, chopped |
6 fresh sage leaves (more or less) or 6 dried sage |
1/4 cup olive oil |
1 cup dry white wine |
salt & pepper |
Directions:
1. Heat oil in pan large enough to hold all the lamb.
2. Add pancetta and saute for a few minutes.
3. Add garlic and sage and saute a minute more before adding the Lamb.
4. Brown lamb on all sides then add all the wine.
5. Season to taste cover and cook for about 15 minutes to 1/2 hour.
6. Just before ready to serve turn heat up, uncover and reduce sauce by half.
7. Serve with sauce poured over the lamb.
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