Abbachio alla Cacciatora

N

ow that Easter is part of our recent past, mega-stores have begun offering significant bargains on lamb. And in the case of one mega-store in Groton, CT., the butchers were offering half portions of leg of lamb. For me, this created the perfect opportunity to make Abbacchio alla Cacciatora, Hunter’s-style Lamb.

I don’t know how or when a lamb dish became associated with hunters. I can’t imagine a bunch of guys in day-glo orange vests stalking around a pasture with lupari, shotguns. I’m more inclined to think that this was the meal a group of hunters found waiting them one day when they returned from a morning of wild boar hunting.

Italians prepare Abbacchio alla Cacciatora with acidulous wine; that is, wine that has begun turning to vinegar. My recipe combines white wine and vinegar to simulate the effect. To serve, you'll need no more than a good crusty loaf of bread and a green vegetable to make a rustic, soul-satisfying supper.

Abbacchio alla Cacciatora
Hunter's-style Lamb

Ingredients:

2 Tbs. Olive Oil
2-4 Cloves of garlic, peeled, crushed and finely chopped
1 1/2 Lb. lamb, (either shoulder, leg, or a combination) cut into bite-sized pieces, all visible fat removed
2 Tbs. fresh Rosemary, leaves only
1/2 Cup dry white wine
1/2 Cup white wine vinegar
Salt & Freshly ground black pepper
4 Tbs. Flat-leafed Italian Parsley, finely chopped.

Preparation:

Heat a sauté pan over high heat, and then add the olive oil. Lower the heat to medium-high and add the garlic, shaking the pan all the while so the garlic doesn't burn.

Add the lamb to the pan and brown thoroughly on all sides, continuing to shake the pan occasionally. Don't crowd the pan, though. If the lamb doesn't fit comfortably in one batch, divide it and brown it in batches.

When the lamb has browned, return it to the pan, if you’ve cooked it in batches. Raise the heat to high, add the Rosemary, then the wine, scraping the bottom and sides of the sauté pan to loosen any caramelized particles. Boil off the wine for a couple of minutes to evaporate the alcohol, and then add the vinegar. Taste for salt and pepper and simmer, uncovered, for about fifteen minutes or slightly longer until the lamb is tender.

To Serve:

Divide equally among four plates, and garnish with the parsley.

Serves four