| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Tuscan | New, Text, Import | 1 | Servings |
INGREDIENTS
| 1/2 | Boneless leg of lamb, butterflied | |
| 4 | tb | Virgin olive oil |
| 2 | md | Red onions, in 1/2" dice |
| 4 | Cloves garlic, peeled, whole | |
| 2 | Anchovy fillets, rinsed | |
| 2 | Oranges, quartered, seeded, sliced into 1/4inch quarter moons | |
| 1 | c | Tuscan olives, or Picholines |
| 1/2 | c | Orange juice |
| 1 | c | Chianti |
| 1 | c | Basic tomato sauce |
INSTRUCTIONS
Trim most of the fat from the lamb and season with salt and pepper. In a heavy bottomed casserole (at least 6 quarts), heat olive oil until smoking. Brown lamb on both sides until dark golden brown and remove. Add onions, garlic, anchovies and orange pieces and cook until softened, scraping the casserole bottom with a wooden spoon to loosen the brown bits. Add olives, orange juice, wine and tomato sauce and bring to a boil. Add lamb, lower heat to a simmer and cook 70 minutes, or until fork tender. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #493 by Sue <suechef@sover.net> on Mar 02, 1997.
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