Ingredients Jump to Instructions ↓

  1. 2 pounds lamb (leg, loin, or shoulder), trimmed and cut in life-inch cubes

  2. 3/4 to 1 teaspoon salt

  3. 1/4 to 1/2 teaspoon pepper

  4. 2 tablespoons butter

  5. 2 tablespoons olive oil

  6. 4 anchovies, chopped

  7. 1 clove garlic, minced

  8. 1 medium green pepper, cleaned and cut in pieces

  9. Olive oil

  10. 1 teaspoon rosemary, crushed

  11. 1 teaspoon basil, crushed

  12. 1/4 teaspoon sage, crushed

  13. 1/2 cup red wine vinegar

  14. Chicken broth

  15. 2 teaspoons flour

  16. 8 ounces fettuccine noodles, cooked and drained

  17. Grated Parmesan cheese

  18. Minced parsley

Instructions Jump to Ingredients ↑

  1. Season lamb with salt and pepper.

  2. Heat butter and 2 tablespoons oil in a large, heavy skillet; add meat and brown on all sides.

  3. Meanwhile, cook anchovies, garlic, and green pepper in a small amount of oil in a small saucepan about 5 minutes.

  4. Add rosemary, basil, sage, and vinegar; mix well.

  5. Cook and stir until boiling.

  6. Remove lamb from skillet with a slotted spoon; set aside.

  7. Add enough chicken broth to drippings in skillet to make 3/4 cup liquid.

  8. Add herb-vinegar mixture and bring to boiling, stirring to blend.

  9. Return lamb to skillet, cover tightly and simmer over low heat about 40 minutes, or until tender.

  10. Combine flour with a small amount of water to make a smooth paste.

  11. Add to liquid in skillet; cook and stir until mixture comes to boiling; cook 1 to 2 minutes.

  12. Serve on a heated serving platter surrounded with fettuc cine tossed with grated Parmesan cheese.

  13. Sprinkle with parsley.


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