- 1 Kg (2 1/4 lb) lamb
- 1 clove of garlic
- 2 teaspoons dried rosemary
- 1 teaspoon dried sage
- 130 ml (5 fl oz) dry white wine
- 8 tablespoons extra virgin olive oil
- 6 tablespoons white wine vinegar
- Vegetable stock
- Powdered chilly
How to make the Friccò d’Agnello:
Wash the lamb and pat dry. Put the lamb with the olive oil in a saucepan; brown over a fierce heat. When the meat has colored a little, douse with the wine and vinegar and allow it to evaporate. At this point add the dried herbs, garlic, if liked, and a ladle of stock.
Season with salt and chilly, cover, low the flame and keep on cooking for about 45 minutes or until the sauce thickens. Add to the lamb stew some stock if necessary.
Serve the lamb stew hot.
Regional recipe from Umbria