Agnello alla Cacciatora

Name: Agnello alla Cacciatora (Lamb cooked the hunter’s way)
Cuisine: Italian
Ingredients: 12 thin slices leg of lamb, about 10–13 cm square; 1 little rosemary sprig; 12 garlic cloves (unpeeled); 100 g Parma ham fat, with a little lean meat, finely chopped; 100 g Parma ham fat, with a little lean meat, finely chopped; salt and pepper; salt and pepper; 200 ml dry white wine; 50 g lard; 2 garlic cloves, very finely chopped; few tender rosemary leaves, finely chopped

Lamb cooked the hunter’s way

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

This is a common recipe in the Marche. There are two versions: one uses lamb cut in pieces, while this recipe is made with ‘olives’ of sliced lamb stuffed with a little Parma ham fat, flavoured with rosemary and garlic.

Ingredients

12 thin slices leg of lamb, about 10–13 cm square
salt and pepper
50

Europe
Italy
Marche
Main course
Mediterranean
Gluten-free

Method

Heat the oven to 200°C/Gas 6. Lay the lamb slices on a surface and season with salt and pepper. For the stuffing, scatter a little of the ham fat, chopped garlic and rosemary on top of each slice. Roll up and secure each ‘lamb olive’ with string.

Melt the lard in an ovenproof p