Lamb in Frascati Wine (Abbacchio alla Cacciatora)
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 6shoulder lamb chops 1-inch thick (about 3 pounds)
- Salt
- freshly ground black pepper
- 4tablespoons extra virgin olive oil
- ½large onion, sliced thin
- 3cloves garlic, crushed
- Leaves of 1 sprig rosemary plus sprigs for garnish
- 2salt-cured anchovies, rinsed, boned if necessary
- 1teaspoon crushed red chili flakes
- ½cup white wine vinegar
- 1cup dry white wine, preferably Frascati
- 1½cups beef or chicken stock
- 1½pounds roasted small potatoes for serving
Nutritional analysis per serving (5 servings)
950 calories; 69 grams fat; 27 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 6 grams polyunsaturated fat; 30 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 41 grams protein; 1337 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season chops with salt and pepper. Heat oil in a heavy casserole and lightly brown chops on high heat, working in shifts if necessary. Remove chops as they are browned. It is fine if some separate into smaller pieces. Reduce heat to very low, add onion and garlic and sauté until translucent. Add rosemary, anchovies and chili flakes and cook 1 minute. Add vinegar and wine, increase heat and cook until reduced by half. Return lamb to casserole, add stock, reduce heat to low and cook, partly covered, 1 hour. Halfway, turn chops in pan.
- Step 2
Remove lamb, increase heat and reduce sauce for 5 minutes or so until starting to thicken. Check seasoning, briefly reheat lamb in sauce and serve, garnished with rosemary sprigs, with potatoes alongside.
Private Notes
Comments
Made with thick pork loin chops. I added Hungarian sweet red peppers toward the end of sauteeing onions and garlic. I mistakenly used too much white vinegar so added honey later. Did not use anchovies cause needed it t be lower salt. I did not cook the “sauce” down enough. Despite all this it was utterly delicious. Even my picky husband thought so.
I used bone-in chunks of lamb that I cooked til the meat was falling off the bone. I used i/4 cup vinegar, then added a bit toward the end. Delicious!!!
Easy, made it with lamb chops, even shorter than 1h is very nice. Definitely reduce the vinegar. Used red wine.