Staccato Dangle with Olives and Orange
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Ingredients
| 1/2 (4 lbs.) | boneless leg of lamb, butterflied open | | Salt, to taste | | Freshly ground black pepper, to taste | | 4 tbsp. | virgin olive oil | | 2 | md. red onions, chopped into 1/2-inch dice | | 4 cloves | garlic, peeled and left whole | | 2 | anchovy fillets, rinsed | | 2 | oranges, quartered, seeded, and sliced into 1/4-inch quarter moons | | 1 cup | Tuscan olives or | | Picholines | | 1/2 cup | orange juice | | 1 cup | Chianti | | 1 cup | basic tomato sauce |
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Instructions
Preheat oven to 350°F. 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 Basic Tomato Sauce and bring to a boil. Add lamb, lower heat to a simmer and cook 70 minutes, or until fork tender.
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