Boned lamb with wild greens

Boned lamb with wild greens
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Ingredients

  • 1 kg boned suckling lamb leg with the bones included
  • 2 garlic cloves
  • 6 capers
  • 1/2 salted anchovy
  • 1 and 1/2 glass Velletri white wine
  • 1/2 glass wine vinegar
  • 1/2 glass extra virgin olive oil
  • 2 sprigs rosemary
  • salt to taste
  • black pepper to taste
  • chilli to taste
  • sautéed “ramoracce”(wild greens)

Directions

  1. Fry the bones in an iron saucepan and then add the diced meat.
  2. Allow to fry until the meat starts turning brown.
  3. Meanwhile, chop the garlic, rosemary, anchovy and capers.
  4. Remove the bones from the saucepan and transfer the meat into an aluminium pan.
  5. Add some more olive oil, the chopped mixture and chilli and stir on a moderate heat in order to cook the meat evenly on all sides.
  6. Finally, add the wine and vinegar, lowering the heat when it begins to boil and then season to taste.
  7. When the lamb is tender, remove from the heat and allow to stand.
  8. Before serving, heat once again and serve with a sprig of rosemary.
  9. This dish is traditionally served with “ramoracce”, wild greens from the Roman countryside; the greens are boiled and then sautéed in garlic and olive oil.

Wine pairing suggestion

Castelli Romani DOC red wine or Tarquinia DOC red wine

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