Margarita's International Recipes


Agnello all'Arrabbiata -- Spicy Lamb

Agnello all'Arrabbiata -- Spicy Lamb

I'm not a big fan of lamb, but as it seems to be one of the most common meats served in Abruzzo I knew I'd have to serve it. I didn't have high hopes for this popular Abruzzi dish, but I should have trusted them to turn something potentially gamey and chewy into a flavorful, fragrant and tender dish. Everyone enjoyed it and it was a snap to make. The key is to carefully braise the meat until fork-tender (about 1 hr). Braising tenderizes tougher cuts through steam action, so don't lift the lid too often!

The broth is so good you'll want to drink it out of a glass. Resist the temptation and serve it atop some pasta or mashed potatoes. You won't be disappointed.

Agnello all'Arrabbiata -- Spicy Lamb

  • 3 lbs lamb, cut into pieces (I used boned leg of lamb)
  • 1/3 cup olive oil
  • 3 cloves garlic, minced
  • 1 tbsp crushed chile peppers
  • 1 tbsp freshly minced rosemary leaves
  • approx 2 cups dry white wine
  • salt to taste

    Wash and pat the pieces of lamb dry, sprinkle with salt. In a large pot, saute garlic and herbs in oil over med heat for about 30 sec. Add lamb and stir until browned, about 15 minutes.

    Add about 2 cups of white wine and turn up the heat until liquid comes to a rolling boil. Immediately turn the heat down to low and keep it at a bare simmer for about an hour or until the meat is tender. Add more wine as necessary to keep lamb from drying out. Add salt to taste. Serve hot.

    Serves 6
    Recipe adapted from Italian Cuisine

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