Between dyeing and hiding eggs, assembling bountiful baskets, and cooking for your family, there's a lot that goes into hosting an Easter Sunday fête. That's why we jumped for joy when we found a lamb recipe that is as effortless as it is delicious.
Fresh off the pages of the newly released book Puglia ($40; phaidon.com), of the Silver Spoon regional cookbook series published by Phaidon, this main dish hits all the marks to make it an instant hit and an annual staple: It's uncomplicated, packed with flavor, and can be whipped together in just a couple hours. You're welcome.
Lamb with Aromatic Herbs
Preparation time: 30 minutes + 15 minutes maceration
Cooking time: 1 hour 25 minutes
Scant ½ cup red wine vinegar
2 tbsp chopped rosemary, plus extra to garnish
2 tbsp chopped sage leaves, plus extra to garnish
2 bay leaves
¼ cup all-purpose flour
3 ¼ lb. shoulder of lamb, cut into 1 ½-inch pieces
3-4 tbsp olive oil
1 clove garlic
3 anchovy fillets, chopped
1 lb. 2 oz. tomatoes, skinned, seeded and diced
Salt and pepper
1. Pour the vinegar into a bowl, add the herbs and leave to macerate for 15 minutes. Remove and discard the bay leaves.
2. Put the flour on a plate or in a plastic bag, add the lamb, season and toss to coat. Sift to remove any excess flour.
3. Heat the oil in a large frying pan or skillet, add the garlic clove and fry until browned. Discard the garlic, then add the anchovies and stir until they disintegrate. Add the lamb pieces and brown thoroughly on all sides. Pour the vinegar mixture over the meat and heat until evaporated. Season to taste.
4. Add the tomatoes to the lamb. Cover and cook for about 1 hour, until the meat is tender. Alternatively the casserole dish can be placed in an oven preheated to 300ºF and cooked for 1 hour. Taste and adjust the seasoning. Transfer to a warm serving dish and garnish with sprigs of fresh rosemary and sage.
Recipe adapted with permission from Puglia from the Silver Spoon Collection, $40, Phaidon 2015.