Marche-style agnello

Ingredients for 2 servings:

• 400 g lamb
• 100 g raw smoked bacon, thin slices
• 2 bay leaves
• 2 sage leaves
• 2 sprigs rosemary
• 2 garlic cloves
• 2 tbsp breadcrumbs
• 2 tbsp parsley, finely chopped
• 3 tbsp extra virgin olive oil
• 300 ml vegetable stock
• ½ cup dry white wine
• ½ cup Marsala
• 1 tbsp sauce thickener
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Lamb specialty from the Italian region of Marche

Cut the meat into roughly 4 cm pieces, season with salt and pepper, wrap in the bacon, and place in an oiled roasting pan. Sprinkle with rosemary, sage, and bay leaves and place in an oven preheated to 180 degrees Celsius for 40 minutes. Once the meat has taken on some color, pour in the wine and gradually add a little more of the stock. Meanwhile, finely chop the garlic and mix with the breadcrumbs and parsley. Once cooked, spread this mixture over the pieces of meat and briefly brown again over high heat. Keep the meat warm and strain the sauce through a sieve. Add the remaining stock and Marsala, bring to a boil briefly, and thicken the sauce with the sauce thickener or cornstarch. In the Marche region, this dish is also popular with kid goat meat, where it is called “Capretto alla marchigiana.”