Braised Lamb with Olives  Agnello alle Olive

Braised Lamb with Olives Agnello alle Olive

Each region of Italy has its own traditional version of Easter Lamb, which hails the coming of spring. These Mediterranean flavours, combining lemon, oregano and olives, can be enjoyed year round. I have served this with soft polenta but mashed potatoes or saffron risotto would also make a delicious accompaniment.

Serves 6

Photography by Manja Wachsmuth
From issue #29
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