Lamb With Black Olives Agnello Con Olive Nere Recipes

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LAMB CHUNKS WITH OLIVES



Lamb Chunks with Olives image

This is one of those delicious dishes that are complex in taste but easy in preparation. In Le Marche it is made with lamb and Ascolane olives, because that is what the land provides, but it could be made with other green olives; black olives, such as taggiasche or Gaeta, would be fine, too. As in the recipe for Chicken with Olives and Pine Nuts (page 176), the simple pan-cooking method used here is typical of Le Marche. Try preparing other meats, such as beef or pork, the same way-keeping in mind that the cooking time will vary-and the results will be excellent. And though lamb shoulder is delicious and economical, more expensive lamb would be extraordinary prepared in the same style. This dish is good any time of year, too. In the winter, serve it with polenta and braised bitter greens such as broccoli di rape; in summer, a tossed green salad would go nicely.

Yield serves 6 or more

Number Of Ingredients 10

3 1/2 pounds boneless lamb shoulder or leg
2 teaspoons kosher salt
1/4 cup extra-virgin olive oil
7 plump garlic cloves, crushed and peeled
1/2 teaspoon peperoncino flakes, or to taste
2 tablespoons fresh rosemary leaves, stripped from the branch
1 cup white wine
2 tablespoons red-wine vinegar
1 1/2 cups brine-cured green Italian olives or oil-cured black Italian olives, crushed and pitted
A deep skillet or sauté or braising pan, 11- or 12-inch diameter, with a cover

Steps:

  • Trim the exterior fat from the lamb shoulder or leg, and cut the meat into 2-inch pieces, removing fat and bits of cartilage as you find them. Pat the pieces dry with paper towels, and season all over with 1 teaspoon of the salt.
  • Pour the olive oil into the pan, and set it over medium heat. Scatter in the crushed garlic cloves and peperoncino. When the garlic is sizzling, lay in all the lamb pieces in one layer, scatter the rosemary on top, and season with the remaining teaspoon salt. When the meat starts to sizzle, cover the pan, lower the heat, and let it cook gently, browning slowly and releasing its fat and juices.
  • After about 10 minutes, uncover the pan, turn the pieces, and move them around the pan to cook evenly, then replace the cover. Turn again in 10 minutes or so, and continue covered cooking for another 10 to 15 minutes, until the lamb is nicely browned all over and the pan juices have thickened and caramelized. If there is a lot of fat in the bottom of the pan, tilt the skillet and spoon of the fat from one side.
  • Stir the wine and vinegar together, and pour them into the skillet, swirling them with the pan juices. Turn up the heat, bring the liquids to a boil, and cook them down quickly to form a syrupy sauce. Drop the olives into the pan, all around the lamb chunks, then cover and adjust the heat to a bubbling simmer. Cook for another 10 minutes or so, again concentrating the juices and marrying the flavors. Finally, cook uncovered for a few minutes, tumbling the meat and olives in the pan, coating them with the sauce.
  • Serve immediately, right from the skillet, or heap the meat chunks on a platter or in a shallow serving bowl. Spoon out any sauce and olives left in the pan, and drizzle over the lamb.

RAGù DI AGNELLO (LAMB)



Ragù di Agnello (Lamb) image

Provided by Oretta Zanini De Vita

Categories     Sauce     Lamb     Pasta     Tomato

Number Of Ingredients 17

For the condimento:
1 white onion
1 small carrot
1 small rib celery
a few sprigs fresh marjoram
3 fresh sage leaves
1 small sprig fresh rosemary
6 tablespoons extra virgin olive oil, preferably medium fruity
1 pound (450 grams) boneless lamb stew meat, cut into 3/4-inch (2-centimeter) cubes
1/2 cup (100 milliliters) dry white wine
1 1-pound (450 grams) can peeled tomatoes, drained
1 small piece dried chile
salt
To make the dish:
1 pound (450 grams) pasta (see note below)
6 rounded tablespoons (60 grams) grated pecorino abruzzese cheese or pecorino romano
1 heaping tablespoon minced fresh flat-leaf parsley

Steps:

  • Mince finely together the onion, carrot, celery, marjoram, sage, and rosemary needles (in the food processor if desired) and put in a medium saucepan with the oil. Cook over low heat until the vegetables just turn pale gold, about 8 minutes.
  • Add the meat and brown gently, stirring.
  • Raise the heat and add the wine. Let it bubble until you can no longer smell any alcohol, about 2 minutes.
  • Add the drained tomatoes, the chile, and 1 level teaspoon salt. Lower the heat and cook, covered, for about an hour, stirring occasionally. You'll know the sauce is done when it has visibly thickened and the fat has separated and bubbles on the surface.
  • Make-ahead note: The sauce may be made ahead up to this point and refrigerated until the next day. After some hours of chilling, the fat will come to the surface and can be removed very easily.
  • Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
  • Warm a serving bowl or platter in a low oven. If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of the pasta cooking water.
  • Drain and transfer the pasta to the heated serving bowl. Toss the pasta first with the cheese and then with the sauce. Finish with a sprinkling of parsley and serve immediately.

LAMB WITH BLACK OLIVES



Lamb With Black Olives image

From Epicurious. Other reviewers suggested sauteeing onions as well and adding beef/chicken stock instead of water to add further flavour. I am going to do this with deboned leg of lamb and cook on low heat for 2-3hours.

Provided by Wendys Kitchen

Categories     Lamb/Sheep

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs leg of lamb, cut in small stewing pieces
salt & freshly ground black pepper
2 -3 garlic cloves, finely chopped
2 sprigs rosemary, leaves only, finely chopped
2 tablespoons extra virgin olive oil
1 cup dry white wine
1 cup black olives, pitted if you prefer
2 tablespoons tomato paste mixed wtih 1/4 cup water

Steps:

  • Pat the pieces of lamb dry with paper towels and sprinkle generously with salt and pepper.
  • In a heavy saucepan or casserole, gently sauté the garlic and rosemary in the oil over medium-low heat until the garlic is soft but not brown, about 10 minutes. Add the seasoned lamb, raise the heat to medium, and turn the lamb pieces, stirring constantly, until they have browned thoroughly on all sides. Add the wine, let come to a simmer, and cook until reduced by half.
  • Stir in the olives and the dissolved tomato paste, mixing everything together, then cover the pan and continue cooking on very low heat for about 1 hour, or until the sauce is very thick and the lamb is cooked through. Check the sauce periodically and add more wine or water if it seems necessary.
  • When the lamb is done, serve it immediately, accompanied by polenta, if you wish.

Nutrition Facts : Calories 403.1, Fat 27.3, SaturatedFat 9.7, Cholesterol 101.3, Sodium 253.1, Carbohydrate 2.8, Fiber 0.7, Sugar 0.4, Protein 28.4

LAMB WITH BLACK OLIVES (AGNELLO CON OLIVE NERE)



Lamb with Black Olives (Agnello con Olive Nere) image

Provided by Nancy Harmon Jenkins

Categories     Soup/Stew     Lamb     Olive     Rosemary     White Wine     Simmer

Yield Serves 6 to 8

Number Of Ingredients 8

2 pounds lamb shoulder or leg, cut in small stewing pieces
salt and freshly ground black pepper to taste
2 or 3 cloves garlic, finely chopped
2 sprigs rosemary, leaves only, finely chopped
2 tablespoons extra virgin olive oil
1 cup dry white wine
1 cup black olives, pitted if you prefer
2 tablespoons tomato paste mixed wtih 1/4 cup water

Steps:

  • Pat the pieces of lamb dry with paper towels and sprinkle generously with salt and pepper.
  • In a heavy saucepan or casserole, gently sauté the garlic and rosemary in the oil over medium-low heat until the garlic is soft but not brown, about 10 minutes. Add the seasoned lamb, raise the heat to medium, and turn the lamb pieces, stirring constantly, until they have browned thoroughly on all sides. Add the wine, let come to a simmer, and cook until reduced by half.
  • Stir in the olives and the dissolved tomato paste, mixing everything together, then cover the pan and continue cooking on very low heat for about 1 hour, or until the sauce is very thick and the lamb is cooked through. Check the sauce periodically and add more wine or water if it seems necessary.
  • When the lamb is done, serve it immediately, accompanied by polenta, if you wish.

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