Agnello alle olive

Lamb with olives (6 portions)

 

1 spoon flour
1 Kg. lamb to roast
1 dl olive oil
salt, fresh grated pepper
juice of 1-2 lemons
2 1/2 dl meat broth
150 g. black olives
1 small chili pepper
a bit of fresh oregano

 

Put a thick layer of flour on every side of the meat. Warm up oil in a frying pan, put the meat in it and burn it lightly.
Put salt and pepper and the juice of a lemon and half of the broth.
Simmer at low temperature for about 30 minutes with a lid on it. Clean 100 g. olives as chili and mince them together; add them to the pan after 30 minutes of cooking.
Sprinkle over half of the oregano then add the rest of the broth.
Keep on simming for 1 hour and a half or until the meat is really tender. Spill all olives to the pan. Flavour the sauce with salt, pepper and the rest of lemon juice. Cut the meat in thick slices and cover them with warm fat.
Pour the sauce all over the meat and spread origano. Serve very warm.