Staccato Dangle With Olives And Orange

Recipe Ingredients

1/2		Boneless leg of lamb - (abt 4 lbs) - butterflied open
		Salt - to taste
		Freshly-ground black pepper - to taste
4 tablespoons	60ml	Virgin olive oil
2 tablespoons	30ml	Red onions - chopped 1/2" dice (medium)
4		Garlic cloves - peeled and whole
2		Anchovy fillets - rinsed
2		Oranges - quartered, seeded,
		And sliced into 1/4" quarter-moons
1 cup	237ml	Tuscan olives or Picholines
1/2 cup	118ml	Orange juice
1 cup	237ml	Chianti
1 cup	237ml	Basic Tomato Sauce - (see recipe)

Recipe Instructions

Preheat oven to 350 degrees.

Trim most of the fat from the lamb and season with salt and pepper. In a heavy-bottomed casserole (at least 6 quarts), heat olive oil until smoking. Brown lamb on both sides until dark golden-brown and remove.

Add onions, garlic, anchovies and orange pieces and cook until softened, scraping the casserole bottom with a wooden spoon to loosen the brown bits.

Add olives, orange juice, wine and Basic Tomato Sauce and bring to a boil. Add lamb, lower heat to a simmer and cook 70 minutes, or until fork tender.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5727) - from the TV FOOD NETWORK

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