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 * note

Recipe Instructions

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

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.

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

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