Agnello Alle Olive (Lamb with Olives)

Mrs.Dr.Fork

Mario Batali

2 pounds boneless leg of lamb, cut into 2" chunks

1 tablespoon flour

¾ cup extra-virgin olive oil

salt and freshly ground black pepper to taste

1 lemon, juiced

1 cup chicken stock

¾ cup small black olives, pitted

¾ cup small black olives, whole

1 bunch fresh oregano leaves

1 tablespoon red chile flakes

Dust the meat with the flour. Heat the olive oil over high heat in a dutch oven and add the meat to sear on all sides. Season the meat with salt and pepper, moisten with the lemon juice and and ½ cup of stock. Cover and simmer 30 minutes. Add the pitted olives, half the oregano, the chile flakes, and the remaining stock. Cover and simmer another hour and a half, until the meat is fork-tender. Serve sliced with the pan juices drizzled over and the remaining olives on the side. Sprinkle the remaining oregano over each slice.

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