Marcella herself says this recipe is simple—simple and delicious, I say! It reiterates to me how the simplicity of technique can make big flavors.
I found a 2 and a half pound, organic lamb shoulder through our local Golden Acres Ranch
All I had to do was brown it nicely and cook it on the stove top until it was done. The garlic and rosemary lent earthy notes to the meat.
The sauce was the best part—just water added to the pan drippings. Nothing fancy but full of flavor.
We ate it with roasted potatoes and a mix of kale and collards, sauteed with a little garlic.