Seared Lamb alla Romana Recipe

Name: Seared Lamb alla Romana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup chopped sun-dried tomatoes in oil, drained; 3 garlic cloves, sliced; 4 anchovy fillets, drained; 1 teaspoon finely chopped fresh rosemary; 1/4 teaspoon crushed red pepper; Kosher salt and freshly ground black pepper; 1/2 cup dry white wine; 2 tablespoons olive oil; 1 1/2 pounds tender lamb leg meat, cut into 1-inch cubes; 1 cup frozen artichoke heartsthawed, drained and cut into 1-inch pieces (optional); 2 tablespoons chopped fresh flat-leaf parsley (optional)

Servings: persons

1/4 cup chopped sun-dried tomatoes in oil, drained
3 garlic cloves, sliced
4 anchovy fillets, drained
1 teaspoon finely chopped fresh rosemary
1/4 teaspoon crushed red pepper
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
2 tablespoons olive oil
1 1/2 pounds tender lamb leg meat, cut into 1-inch cubes
1 cup frozen artichoke heartsthawed, drained and cut into 1-inch pieces (optional)
2 tablespoons chopped fresh flat-leaf parsley (optional)

1
In a food processor, combine the sun-dried tomatoes, garlic, anchovies, rosemary, crushed red pepper, 1/2 teaspoon of salt and a large pinch of black pepper.
2
Process to a coarse paste.
3
Add the wine and process to blend.
4
Scrape the sauce into a small bowl.
5
In a large nonreactive skillet, heat the olive oil.
6
Add the lamb to the skillet in 2 batches and season with salt and black pepper.
7
Brown the lamb on all sides over high heat, about 5 minutes; as each batch is done, remove it to a plate.
8
When all of the meat is browned, return it to the skillet and add the artichokes, if using.
9
Pour the sauce over the lamb and artichokes, stir well and cook for 1 minute.
10
Season with salt and black pepper, sprinkle with the parsley, if using, and serve immediately.

685

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup chopped sun-dried tomatoes in oil, drained, 3 garlic cloves, sliced, 4 anchovy fillets, drained, 1 teaspoon finely chopped fresh rosemary, and more.

Yes, Seared Lamb alla Romana falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Seared Lamb alla Romana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions