Italian Meat - Lamb Recipes - Lamb with Prunes (Agnello con Prugne) Recipe

Ingredients

• 50 g/2 oz/1/2 cup unsalted (sweet) butter

• 1.5 kg/3 lb leg of lamb

• Salt and freshly ground black pepper

• 1 garlic clove, sliced

• 2 celery sticks, chopped

• 15 ml/1 tbsp chopped fresh rosemary

• 60 ml/1 tbsp tomato puree (paste)

• 450 g/1lb tomatoes, skinned and chopped

• 90 ml/6 tbsp lamb or chicken stock

• 12 ready-to-eat prunes

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Method:

1. Melt the butter in a large flameproof casserole dish (Dutch oven) and add the lamb. Cook for 10 minutes to brown the lamb, turning regularly.

2. Add the remaining ingredients except the prunes and seal with a lid. Cook for 1 hour over a gentle heat.

3. Remove the lamb to a heated serving dish and add the prunes to the sauce. Cook for 5 minutes and spoon over the lamb.