AGNELLO ALLA CACCIATORE (LAMB HUNTER'S STYLE)
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.
Provided by Ilysse
Categories Lamb/Sheep
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in heavy casserole and saute onion until soft.
- Add garlic and sage, saute a minute or two more.
- Add lamb and brown on all sides.
- Raise heat and add wine Scrape pan and let boil for 20 seconds or so.
- Lower heat and let reduce for 5 minutes or so.
- Add tomatoes and season with salt, pepper, and pepper flakes.
- Cover and simmer for 1 hour.
- When the meat is cooked and soft remove the pan from the heat.
- Beat the egg yolks into the sauce.
- Serve hot and enjoy!
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