Recipe by FlemishMinx
This is an authentic Italian dish from the region of Calabrian. Ok, some of you are going to look at the ingredients list and say "ugh, anchovies!". But hear me out- anchovies can be wonderful (as in this dish) when used as a seasoning, and combine here with the capers to give a completely unexpected (and in my opinion) delightful flavor. Are you brave enough to try? ;)
Top Review by Pets'R'us
Fabulous!! I had trouble getting lamb loin or fillet and had to resort to leg of lamb and cutting it up. The flavours were just right..a bit salty and softly sour. Will make this again and then use pork loin, Im sure it will work with that too!
- 2 lbs lamb, fat removed and cut in chunks (I use loin)
- 1⁄2 cup flour
- 1⁄4 teaspoon white pepper
- 1⁄4 cup olive oil
- 1⁄4 teaspoon hot pepper flakes
- 4 ounces capers, in brine then rinsed and drained
- 6 anchovy fillets, finely minced
Directions See How It's Made
- In a shallow bowl, mix the flour with the pepper.
- A few pieces at a time, roll the lamb chunks in the flour to completely coat, and set aside (this is better done as stated in a bowl than in a resealable bag, in which they all gum together!).
- Heat the olive oil in a non-stick skillet over medium-high heat; add the lamb chunks and saute briskly until they reach your desired degree of doneness (we like ours medium-rare, which is about 5-7 minutes).
- Add the hot pepper flakes, and mix well.
- Stir in the capers and the anchovies, mixing well, especially to get the anchovies broken up and well incorporated.
- Remove from heat and serve immediately!