Hunter Style Lamb With Fettuccine Recipe
Ingredients
2 pounds lamb (leg, loin, or shoulder), trimmed and cut in 1 1/2 inch cubes
3/4 to 1 teaspoon pepper
2 tablespoons butter
2 tablespoons olive oil
4 anchovies, chopped
1 clove garlic, minced
1 medium green pepper, cleaned and cut in pieces
Olive oil
1 teaspoon rosemary, crushed
1 teaspoon basil, crushed
1/4 teaspoon sage, crushed
1/2 cup red wine vinegar
1/2 to 3/4 cup chicken broth
2 teaspoons flour
8 ounces fettuccine noodles, cooked and drained
Grated Parmesan cheese
Minced parsley
How to make Hunter Style Lamb With Fettuccine
1. Season lamb with salt and pepper.2. Heat butter and 2 tablespoons oil in a large, heavy skillet; add meat and brown on all sides.
3. Meanwhile, cook anchovies, garlic, and green pepper in a small amount of oil in a small saucepan about 5 minutes. Add rosemary, basil, sage, and vinegar; mix well. Cook and stir until boiling.
4. Remove lamb from skillet with a slotted spoon; set aside. Add enough chicken broth to drippings in skillet to make 3/4 cup liquid. Add herb-vinegar mixture and bring to boiling, stirring to blend. Return lamb to skillet, cover tightly, and simmer over low heat about 40 minutes, or until tender.
5. Combine flour with a small amount of water to make a smooth paste. Add to liquid in skillet; cook and stir until mixtures comes to boiling; cook 1 to 2 minutes.
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Hunter Style Lamb With Fettuccine
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