Agnello al vino
Preparation - Medium
Serves 4 - 6
The best lamb to use for this dish is from an animal no less than two months old no more than four or five; the meat will cook in less than half an hour. Since that size is difficult to find if you don't have your own supplier, I would suggest using lamb neck and breast or shoulder, all tasty, succulent cuts, though they do take longer to cook. Have the butcher cut up the meat for you.
4 1/2 pounds (2 kg) lamb with bones, such as lamb neck and breast or shoulder cut into 3 1/2 inch (8-cm) pieces
4 1/2 pounds (2 kg) red or white new potatoes, peeled and sliced 1/4-inch (a little less than 1-cm) thick
1 red onion, coarsely chopped
2 or 3 sprigs of fresh rosemary
Salt and freshly ground black pepper
1/3 to 1/2 cup olive oil
2 cups (500 ml) dry red wine
1 cup (250 ml) water
PREHEAT the oven to 350 degrees F (170 degrees C.).
LAYER the meat, potatoes, and onion in a large roasting pan and put the rosemary sprigs on top. Season with salt and pepper to taste and drizzle with olive oil. Roast for 15 minutes.
REMOVE the pan from the oven, and pour 1 cup of the wine over everything. Scrape the bottom of the pan with a spatula to get up all the brown bits and pieces of onion stuck to it. Return to the oven and cook, stirring a couple of times, until the meat is tender, 20 to 30 minutes longer, depending on the age of the lamb. Remove the meat and potatoes to a serving platter and keep warm.
PLACE the roasting pan directly on the burner. Pour in the remaining 1 cup wine and the water. Reduce over high heat, scraping the bottom of the pan and stirring, until the liquid reduces to a sauce.
TASTE for seasoning, pour over the lamb and potatoes, and serve.
THE FLAVORS OF SICILY
Anna Tasca Lanza