There are many recipes for things alla cacciatora, which (in this use) refers to a seasoning mix containing garlic, rosemary, and (usually) vinegar. In this recipe from Trentino Alto Adige we have lemon juice instead. Though the recipe calls for kid, you could also use lamb. To serve 6:
Prep Time: 20 minutes
Cook Time: 90 minutes
Ingredients:
- 2 1/2 pounds (1.2 k ) kid or lamb, cubed
- 1/4 pound (110 g) cured lard, ground (you could also use fatty pancetta)
- 2 shallots, chopped
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 glasses (about 1 3/4 cups) dry white wine
- A bay leaf
- Several leaves fresh sage
- A 6-inch (15 cm) sprig fresh rosemary
- The grated zest of an organically grown lemon, and its juice too
- Salt and pepper to taste
Preparation:
Preheat your oven to 400 F (200 C)Heat the oil and butter in a casserole large enough to hold the meat and brown the meat with the pancetta and the shallots. As soon as the meat has browned, sprinkle some of the wine over it and add the herbs. Mix well and transfer the casserole to the oven. Cook the meat until it is fork-tender, at least an hour, turning the pieces occasionally and sprinkling more wine over them as what's in the pot evaporates; if you finish it all use water.
When the meat is just shy of being done, sprinkle the lemon zest and juice over it. Mix well, and serve. A wine? Red, and I would be tempted by a Lagrein here.
One thing: The cooking times of these recipes may strike you as long, if you are used to rare lamb. Italians as a rule prefer their lamb well done -- my father-in-law would return it to the pot or oven if he saw blood -- and a couple of people have written to tell me that they had never liked lamb, until they had it well done.
