Lamb Calabrian Style

"This is an authentic Italian dish from the region of Calabrian. Ok, some of you are going to look at the ingredients list and say "ugh, anchovies!". But hear me out- anchovies can be wonderful (as in this dish) when used as a seasoning, and combine here with the capers to give a completely unexpected (and in my opinion) delightful flavor. Are you brave enough to try? ;)"
 
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Ready In:
25mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • In a shallow bowl, mix the flour with the pepper.
  • A few pieces at a time, roll the lamb chunks in the flour to completely coat, and set aside (this is better done as stated in a bowl than in a resealable bag, in which they all gum together!).
  • Heat the olive oil in a non-stick skillet over medium-high heat; add the lamb chunks and saute briskly until they reach your desired degree of doneness (we like ours medium-rare, which is about 5-7 minutes).
  • Add the hot pepper flakes, and mix well.
  • Stir in the capers and the anchovies, mixing well, especially to get the anchovies broken up and well incorporated.
  • Remove from heat and serve immediately!

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Reviews

  1. Fabulous!! I had trouble getting lamb loin or fillet and had to resort to leg of lamb and cutting it up. The flavours were just right..a bit salty and softly sour. Will make this again and then use pork loin, Im sure it will work with that too!
     
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RECIPE SUBMITTED BY

I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home. I think cooking is one of the nicest things a person can do for someone they love (including themself!) I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
 
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