Lamb Casserole with Olives

Agnello alle Olive

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This recipe is taken from La Cucina Molisana, by Anna Maria Lombardi and Rita Mastropaolo of Campobasso. Their book, in two thick volumes, is one of my most treasured possessions and I reproduce their recipe here with their kind permission. The authors state: ‘For lamb to be good it has to have the golden tooth, in other words it has to have eaten deliciously strong-tasting mountain herbs which only real shepherds know about.’

Serve this dish with p