Recipe - Staccato Dangle With Olives And Orange

One half Boneless leg of lamb,
butterflied
4 tablespoon Virgin olive oil
2 md Red onions, in 1/2" dice
4 Cloves garlic, peeled, whole
2 Anchovy fillets, rinsed
2 Oranges, quartered, seeded,
cut or sliced up into 1/4inch quarter
moons
1 cup Tuscan olives, or Picholines
One half cup Orange juice
1 cup Chianti
1 cup Basic tomato sauce

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 tomato sauce and bring to a boil. Add lamb, lower
heat to a simmer and cook 70 minutes, or until fork tender.

Yield: 4 servings

Recipe by: Molto Mario

Posted to MCRecipe Digest V1 #493 by Sue suechef@sover.net on Mar 02,
1997.