Lamb Alla Calabrese Cooking Recipe – Agnello Alla Calabrese Recipe

Lamb Alla Calabrese Cooking Recipe – Agnello Alla Calabrese Recipe

Calabria is sheep and lamb country, and lamb features heavily in the region’s cuisine.

Serves 6

Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients

  • 2 lb. (1 kg) lamb (leg or shoulder)
  • ¼ cup (1 ¾ oz./50 g) capers in salt (or vinegar)
  • 1 oz. (30 g) anchovy fillets in salt (or oil)
  • 4 artichokes in oil
  • 2 oz. (60 g) mushrooms in oil
  • A few oregano leaves
  • Thai/bird (bird’s eye) chili (to taste)
  • Salt
  • 2 tablespoons flour
  • Sufficient quantity of oil for deep frying

Lamb Alla Calabrese Cooking Recipe - Agnello Alla Calabrese Recipe 1

Cooking Method

  • Rinse the capers and anchovy fillets under running water if they are very salty.
  • Roughly chop the capers, anchovies, artichokes, mushrooms, and oregano, then mix everything together to make a chunky paste to serve as a sauce with the lamb.
  • Cut the meat into medium-sized pieces. Chop or crush the chili.
  • Season the meat with the chili and salt.
  • Heat the oil to 320°F/160°C. Sprinkle the counter with the flour.
  • Roll the pieces of meat in the flour, then deep-fry them for 10 minutes.
  • Drain and place them on paper towel to remove excess grease.
  • Serve the lamb immediately, accompanied by the sauce.

Suggested food/wine match

  • Librandi, Gravetto Rosso—Val diNeto IGT

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