Lamb cacciatore

AT A GLANCE

  • Serves 6 people

  • 2 tbsp extra-virgin olive oil
  • 900 gm Flinders Island baby lamb pieces (see note)
  • 24 cloves of organic garlic
  • 8 sprigs of rosemary, leaves picked
  • 500 ml (2 cups) dry white wine
  • 750 ml (3 cups) chicken stock
  • To serve: buckwheat polenta and braised chicory
01   Heat olive oil in a large heavy-based casserole over medium-high heat and seal lamb until just brown (2 minutes each side). Add garlic and rosemary, deglaze with white wine, then add enough chicken stock to half-cover lamb and season to taste with sea salt and freshly ground black pepper. Bring to the simmer over low-medium heat, half cover with a lid, then cook until lamb is just pink (8-10 minutes). Remove from heat and rest for 30 minutes in cooking liquid. Gently re-heat, taking care not to overcook lamb. Serve with polenta and braised chicory.
Note If Flinders Island baby lamb is unavailable, find a butcher selling very young lamb and ask for cutlets and boned shoulder or boned leg cut into large pieces. You'll need about 150gm of meat per person.
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