1 hr 10 mins
I found this in a book (I will update as soon as I figure out which one). I made a few changes and now it is my own. This makes a wonderful sauce and the lamb is perfect. I hope you enjoy it too. Serve it as a meat dish as part of a larger meal or with pasta, risotto, polenta or mashed potatoes or as suggested by the book with 6 slices of good Tuscan bread, 1" thick toasted and rubbed with garlic arranged on a platter and the lamb spooned over, yum! The egg yolk at the end really gives it a nice touch.
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- 3 lbs boneless leg of lamb, trimmed,lamb stew meat works well,i have also used chops with the bone and it works just as well jus
- 1 large onion, peeled and chopped (any color but green)
- 2 cloves garlic, peeled and chopped,to taste
- 6 fresh sage leaves, chopped (dried can be subed in a pinch)
- 1/2 cup olive oil
- 1 cup dry white wine
- 1 (2 lb) can diced tomatoes, drained (get the best you can afford)
- salt and pepper
- red pepper flakes, to taste (a little will go a long way)
- 2 large egg yolks
- 1Heat oil in heavy casserole and saute onion until soft.
- 2Add garlic and sage, saute a minute or two more.
- 3Add lamb and brown on all sides.
- 4Raise heat and add wine Scrape pan and let boil for 20 seconds or so.
- 5Lower heat and let reduce for 5 minutes or so.
- 6Add tomatoes and season with salt, pepper, and pepper flakes.
- 7Cover and simmer for 1 hour.
- 8When the meat is cooked and soft remove the pan from the heat.
- 9Beat the egg yolks into the sauce.
- 10Serve hot and enjoy!
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Nutritional Facts for Agnello Alla Cacciatore (Lamb Hunter's Style)
Serving Size: 1 (469 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1154.7
- Calories from Fat 790
- Total Fat 87.8 g
- Saturated Fat 29.9 g
- Cholesterol 326.9 mg
- Sodium 211.1 mg
- Total Carbohydrate 14.6 g
- Dietary Fiber 3.3 g
- Sugars 8.1 g
- Protein 64.8 g
The following items or measurements are not included:
fresh sage leaves