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.

No additional tips available.

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

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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.

Seared Lamb alla Romana

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