Roman Spring Lamb
Author: weT1Fq10ZAk
This is a very old recipe for a really rich and robust dish full of BAM! It is best served with mashed potato and a steamed vegetable such as green beans, Another of my lamb favourites!
  • 300 g (10 oz) lamb/mutton cut into 1″ (2 cm) cubes.
  • 400 ml (14 fl oz) alcohol-free red/white wine or water
  • 1 meat stock cube
  • 3 garlic cloves, crushed
  • 6 anchovy fillets (salted)
  • 2 tsp of rosemary
  • ½ tsp sage
  • 1 tsp sugar
  • ½ cup black olives, pitted and halved
  • 1 tbsp butter
  • 1 tbsp olive oil
  1. Grind together the anchovies, garlic and herbs to make a coarse paste.
  2. Heat the butter and olive oil in a pan and brown the meat on all sides for about 5 minutes.
  3. Add in the wine, stock cube, sugar and paste. Bring to the boil, cover and simmer gently for about an hour or until the lamb is REALLY tender.
  4. Add in the olives, raise the heat and simmer uncovered for about 10 minutes until the gravy has thickened. Serve.
Calories: 588 Fat: 49.4 Sugar: 2.4 Fiber: 1.8 Protein: 28.8 Cholesterol: 130.5
Titli's Tips
Make sure you really brown the meat – it will add to the richness of the flavours. If you cook with wine, use half a bottle of a good-flavoured wine.

You should cook this dish until the lamb is really tender. Add a little more water into the pan during cooking if it starts to become dry.

Not everyone likes olives, so leave them out if you wish.
Recipe by Titli's Busy Kitchen at