Giacoma (Russo) Ferraro, Montallegro, Agrigento
(Yield: 4 servings)
2 pounds stewing lamb (1½-inch cubes)
1 cup white wine
2 garlic cloves (minced)
1 tablespoon rosemary leaves
¼ cup extra-virgin olive oil
salt and freshly ground pepper
1 red chili pepper (chopped, optional)
1. In a fridge-to-oven baking dish, combine all ingredients and mix well.
2.Seal dish with plastic wrap or tight lid and put in fridge to marinate for at least 2 hours (overnight is better).
3.Preheat oven to 350°F and remove dish from fridge. Give it another mix and discard plastic. Cover with aluminum foil.
4.Place dish in oven on middle rack and roast for 1½ to 2 hours.
5.After 1 hour of cooking, you can add optional red chili pepper.
Serve hot.
This dish is a drier stew and if you prefer you can add either more wine or water during the roasting process to keep it moist.