` Olive Oil Braised Lamb all’Amatricana - Olive Oil Times

Olive Oil Braised Lamb all’Amatricana

This slightly elevated Italian comfort classic is hearty and delicious. Tender bits of lamb are braised in EVOO, until fork-tender, and stewed with a rich wine-soaked tomato sauce, flavored with a generous sprinkle of cracked black pepper and crushed red pepper flakes.
Olive Oil Braised Lamb all’Amatricana
Olive Oil Braised Lamb all’Amatricana
Oct. 26, 2020
Patterson Watkins

Sauce all’Amatricana or, alla matri­ciana, is an Italian pasta sauce hail­ing from the Amatrice region of Italy and is extremely pop­u­lar through­out Lazio and the city of Rome. 

Traditionally, this sauce is made by sautéing guan­ciale (pork cheek) in olive oil, and dried chili pep­pers, before sim­mer­ing in crushed toma­toes and gen­er­ously top­ping with pecorino cheese. 

This vari­a­tion subs out the pork for lamb, which is slowly sim­mered to ten­der perfection. 

Olive Oil Braised Lamb all’Amatricana

Olive Oil Braised Lamb all’Amatricana

5 from 2 votes
Course: DinnerCuisine: Italian
Servings

4

serv­ings
Prep time

5

min­utes
Cooking time

1

hour 

Slow cook­ing fanat­ics, this is your recipe! This sauce can slowly sim­mer for hours until you’re ready to enjoy it. You can freeze the fin­ished sauce for another time.

Ingredients

  • 1 lb. bone­less leg of lamb, cut into 1‑inch cubes 

  • 1/2 tea­spoon salt

  • 1/4 tea­spoon cracked black pepper

  • 1/4 cup medium to robust extra vir­gin olive oil

  • 1/2 cup red wine

  • 1/2 cup beef or veg­etable broth

  • 3 each gar­lic cloves, peeled and minced 

  • 28 oz 28oz can crushed tomatoes

  • 1/2 tea­spoon crushed red pep­per flakes 

  • 1/2 tea­spoon cracked black pepper

  • salt to taste 

  • 1 lb. buca­tini or spaghetti noo­dles, cooked accord­ing to the instruc­tions on the package

  • 1/2 cup pecorino romano, grated 

Directions

  • Season lamb with salt and pep­per. Heat oil in a large pot or crock pot over medium-high heat, once hot add lamb. Sear on all sides until dark and caramelized. 
  • Deglaze pan with red wine, stir, and sim­mer until reduced by half. Add broth, gar­lic, toma­toes, crushed red pep­per and pep­per, stir to com­bine and reduce heat to low. Simmer, stir­ring occa­sion­ally, for 1 – 2 hours, or until lamb is fork ten­der. Season to taste with salt.
  • To serve, divide noo­dles between plates and top or toss with sauce. Top gen­er­ously with parme­san before serving. 

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