Easter dinner wouldn't seem quite right without lamb in Italy. Much is roasted, but some people like to stew it instead; this lamb recipe, which gains grace from a little saffron, is Sardinian. To serve 6:
Prep Time: 25 minutes
Cook Time: 75 minutes
Ingredients:
- 2 2/3 pounds (1.2 k) lamb -- you'll want a boneless piece
- 1 teaspoon powdered saffron, stirred into a quarter cup of warm water
- A small bunch parsley, minced
- 1/3 cup olive oil
- 2 cloves garlic, minced
- 2/3 cup tomato sauce
- Salt and pepper
Preparation:
Chop the lamb into bite-size pieces. Heat the oil in a pan and sauté the herbs, adding the lamb before the garlic browns, and cook, turning the pieces until they're browned on all sides. Stir in the tomato and the saffron, reduce the heat, and simmer covered for about an hour, adding a little more warm water should the meat look like it's drying out. Check seasoning part way into the cooking, and serve hot when the meat is fork tender.
Yield: 6 servings Lamb with Saffron.
Yield: 6 servings Lamb with Saffron.
