Price per serving for two: $3.85
You will need to buy lean lamb 'thick' steak or large boneless shoulder to be cut into chunks. Not too many people think of lamb when you mention Italian cooking. However, lamb is an important meat used in especially Roman cooking. I found that out when I was in Rome almost 20 years ago. Roman abbacchio (lamb) is
delicious. Roman cooks have a number to truly
classic dishes and foremost is Abbacchio alla
Cacciatora. The term cacciatora refers in this case to the seasoning,
which is a mixture of garlic, rosemary, and vinegar.
To get started, heat 4 tbs of good quality olive oil into a covered skillet, add the lamb, and brown the meat on high heat seasoning to taste with salt and pepper; continuing cooking by stirring the pieces until brown on all sides. Lower the heat and add a whole clove of crushed garlic along with a sprig of fresh rosemary. This dish is so incredibly delicious because of the fresh rosemary. As you know, I use a lot of fresh dried herbs including rosemary. However, this dish in particular requires a fresh cut sprig which is truly captures the beauty of this meat.