Staccato Dangle with Olives and Orange



4 servings



1/2 (4 lbs.) boneless leg of lamb, butterflied open
Salt, to taste
Freshly ground black pepper, to taste
4 tbsp. virgin olive oil
2 md. red onions, chopped into 1/2-inch dice
4 cloves garlic, peeled and left whole
2 anchovy fillets, rinsed
2 oranges, quartered, seeded, and sliced into 1/4-inch quarter moons
1 cup Tuscan olives or
1/2 cup orange juice
1 cup Chianti
1 cup basic tomato sauce


Preheat oven to 350°F. Trim most of the fat from the lamb and season with salt and pepper. In a heavy-bottomed casserole (at least 6 quarts), heat olive oil until smoking. Brown lamb on both sides until dark golden-brown and remove. Add onions, garlic, anchovies and orange pieces and cook until softened, scraping the casserole bottom with a wooden spoon to loosen the brown bits. Add olives, orange juice, wine and Basic Tomato Sauce and bring to a boil. Add lamb, lower heat to a simmer and cook 70 minutes, or until fork tender.

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