Agnello con Olive Nere
From
A Table in Tuscany
Cookbook
Page 146
Cuisine: Italian
Course: Main Courses
Reviews
1 reviews,
average rating 4.0 / 5
★
★
★
★
★
0 found this helpful
Sign in to mark helpful
Easy and tasty. I had asked Ed for a lamb steak, instead he bought "lamb sauté", which looked like odd bits leftover after cutting off the steaks. I trimmed a bit of fat, then made the stew with the bits (some with bones). Easy to make. I was a bit surprised that the sauce wasn't thickened at all, but this wasn't a problem. I used "greek" (kalamata-like) olives. These weren't the right ones to use but it's all I had..