Lamb is very popular in Puglia, perhaps because it was traditionally one of the cheaper meats. The rocky landscape of the region is ideal for sheep farming.
This hearty lamb with aromatic herbs recipe offers a taste of southern Italy, and exemplifies simple yet delicious Italian cooking.
Adapted from The Regional Italian Cookbook by The Silver Spoon (Phaidon, US $59.95, 2025)
Lamb with Aromatic Herbs
6
servings45
minutes1
hour25
minutesIngredients
31/2 fl oz 31/2 /scant 1/2 cup/100 ml red wine vinegar
2 tablespoons 2 chopped rosemary
2 tablespoons 2 chopped sage leaves
2 2 bay leaves
1 ounce 1 /1/4 cup/30 g all-purpose (plain) flour
3 pounds 3 /1.5 kg shoulder of lamb, cut into 1½-inch/4-cm pieces
3 3 –4 tablespoons olive oil
1 clove 1 garlic, peeled and left whole
3 3 anchovy fillets, chopped
1 pound 1 2 ounces/500 g tomatoes, skinned, seeded, and diced
Salt and black pepper
Directions
- Pour the vinegar into a medium bowl, add the chopped herbs and bay leaves, and leave to macerate for 15 minutes. Remove and discard the bay leaves.
- Spread the flour out on a large plate, or put it in a plastic bag, add the lamb, season, and toss to coat. Shake to remove any excess flour.
- Heat the oil in a large ovenproof saucepan with lid or Dutch oven (casserole), add the garlic clove, and fry until browned. Remove and discard the garlic, then add the anchovies and stir until they disintegrate. Add the lamb pieces and brown thoroughly on all sides. Pour the vinegar mixture over the meat and heat until the vinegar has evaporated. Season to taste.
- Add the tomatoes to the lamb. Cover with a lid and cook for about 1 hour, or until the meat is tender. Alternatively, the casserole dish can be placed in an oven preheated to 300 °F/150 °C/130 °C Fan/Gas 2 and cooked for 1 hour. Taste and adjust the seasoning. Transfer to a warmed serving dish and serve.
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