The “Lamb Cacciatora” is a tasty, rustic Italian dish that is perfect for those who love homemade cuisine. The “Cacciatora” seasoning is typically used for meats, and you may have already tried it with chicken. Unlike the classic “scottadito” lamb chops, which are typical of the Lazio region, this lamb cacciatora recipe involves longer pan cooking times, enriched with herbs and aromas that will soften the intense flavor of the lamb. With just a few ingredients, you can serve a retro dish that always receives rave reviews!
Lamb Cacciatora – Ingredients:
– 1kg lamb
– 100g flour
– 1 white onion
– 1 stalk celery
– 1 carrot
– 1 garlic clove
– 1 sprig rosemary
– Sage (to taste)
– 100 mL red wine
– 2 tablespoons red wine vinegar
– 20g tomato paste
– 40g extra-virgin olive oil
– Salt (to taste)
– Black pepper (to taste)
Preparation: 20 min
Cooking: 40 min
Serves: 4 people
1. Peel the carrot, trim it, and cut it into slices. Then, cut the slices into cubes (about 1 cm each).
2. Wash the celery stick and chop it into cubes of the same size as the carrots.
3. Peel the onion, slice it thinly, and roughly chop it.
4. Finely chop the garlic clove manually or using a garlic press.
5. Put the oil in a pan and heat it.
6. Add the vegetables and let them sauté for a couple of minutes over medium heat, stirring often.
7. Lightly flour the lamb pieces, shake off the excess flour, and add them to the pan once the vegetables have softened.
8. Brown the lamb pieces and turn them over once golden on both sides.
9. Add salt, black pepper, rosemary, and sage.
10. Deglaze with the red wine.
11. Add the vinegar and tomato paste, previously mixed with a ladleful of hot water.
12. Cover with the lid and let cook for about 30 minutes.
13. Add some hot water if necessary.
14. Remove the herbs and check for seasoning.
15. Remove from the heat and let it rest for a few minutes before serving.
Storage: You can prepare this dish a day ahead, keep it in an airtight container in the fridge, and reheat it in a pot before serving.
Tip: You can also make this dish with a whole leg of lamb, adjusting the cooking time accordingly.