Roman Lamb


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This is an awesome way to stew lamb. It’s pretty simple to make and is great for a wintery day. As summer is with us in Australia, there’s not much in the way of cold weather, but what the hell. It’s too tasty to wait.



1/4 cup olive oil
1kg lamb (cubed)
2 cloves garlic (crushed)
6 fresh sage leaves
1 sprig fresh rosemary
1 tablespoon flour
1/2 cup white wine vinegar
6 anchovy fillets
1 cup black and green olives (pitted)

Heat the oil over a moderate heat in a frying pan. Add the meat in batches and fry for 2-3 minutes until lightly browned on all sides. Return all the meat to the pan and add the garlic, sage, and rosemary. Season with salt & pepper and stir for 1 minute. Sprinkle over the flour and stir for a further minute. Add the vinegar, simmer for 30 seconds then add 1 cup warm water. Bring to a simmer, then reduce the heat and cover. Simmer gently for 1 hour stirring occasionally. Take out 1 tablespoon of the cooking liquid and in a pestle & mortar mash in the anchovies to form a paste. Stir this into the pan with the olives and simmer for a further 2 minutes before serving.

Lovely with mashed potatoes with olive oil and rosemary. Also delicious with thick ribbon pasta such as pappardelle.

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