Ingredients with Measurements:
- 2 lbs. lamb shoulder, cut into 1-inch cubes
- 2 lemons, juiced and zested
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup white wine
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. red pepper flakes
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh oregano
- 1/2 cup chicken broth
- 1/2 cup pitted green olives
- 1/2 cup capers
Special Equipment Needed:
- Large skillet
- Measuring cups and spoons
- Zester
- Juicer
Step-by-Step Instructions:
1. In a large skillet, heat olive oil over medium-high heat.
2. Add lamb cubes and cook until browned on all sides, about 5 minutes.
3. Add garlic, lemon zest, salt, black pepper, and red pepper flakes. Cook for 1 minute.
4. Pour in white wine and chicken broth. Bring to a boil and then reduce heat to low.
5. Add lemon juice, olives, and capers. Cover and simmer for 30 minutes.
6. Uncover and cook for an additional 10 minutes until the sauce has thickened.
7. Stir in parsley, mint, and oregano. Serve hot with pipi.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning lamb
Low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 32g
Carbohydrates: 10g
Protein: 50g
Substitutions for ingredients:
- Lamb can be substituted with beef or chicken.
- Green olives can be substituted with Kalamata olives.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add diced tomatoes for a more tomato-based sauce.
- Add sliced onions and bell peppers for a more vegetable-heavy dish.
- Use different herbs, such as rosemary or thyme, for a different flavor profile.
Tips and Tricks:
- Make sure to brown the lamb on all sides for maximum flavor.
- Use fresh herbs for the best taste.
- Serve with crusty bread to soak up the sauce.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat until heated through.
Presentation Ideas:
Serve in a shallow bowl with a sprinkle of fresh herbs on top.
Garnishes:
Fresh herbs, lemon wedges
Pairings:
Serve with a side of roasted vegetables or a simple salad.
Suggested Side Dishes:
Roasted asparagus, roasted potatoes, green salad
Troubleshooting Advice:
- If the sauce is too thin, simmer uncovered for a few more minutes until it thickens.
- If the lamb is tough, cook for an additional 10-15 minutes until tender.
Food Safety Advice:
Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
Pecora al Limone con Pipi is a traditional Italian dish from the region of Campania.
Flavor Profiles:
Savory, tangy, herbaceous
Serving Suggestions:
Serve hot with crusty bread and a side of roasted vegetables or salad.
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Region: Italian