Ricette di Sicilia

Name: Slow-Braised Sicilian Lamb with Potatoes
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4 people
Cuisine: Sicilian
Ingredients: 1 kg lamb, cut into pieces; 2 shallots; 1 carrot; 4 tomatoes; 30 ml tomato sauce; 500 g potatoes; 12 black olives; 1 glass red wine; bay leaves; rosemary; extra-virgin olive oil; salt; freshly ground black pepper

Cibo, cultura e tradizioni siciliane

Slow-Braised Sicilian Lamb with Potatoes

A comforting, slow-cooked Sicilian lamb dish gently braised with red wine, herbs and tender potatoes - perfect for a Sunday lunch or a special gathering.

Author: Giuseppe Rizzo • Published on: December 28, 2015

Categories: Easter Recipes Main Courses Meat Main Courses

Tags: bay leaves lamb carrots extra-virgin olive oil potatoes black pepper tomatoes rosemary salt tomato sauce shallot red wine

⏱️

Prep Time

15 minutes

🔥

Cook Time

1 hour and 15 minutes

👥

Serve

4 people

📊

Difficulty

Medium

💰 Medium

🗓️ Spring

⭐ 4.8/5

🛒 Ingredients

✓ 1 kg lamb, cut into pieces

✓ 2 shallots

✓ 1 carrot

✓ 4 tomatoes

✓ 30 ml tomato sauce

✓ 500 g potatoes

✓ 12 black olives

✓ 1 glass red wine

✓ bay leaves

✓ rosemary

✓ extra-virgin olive oil

✓ salt

✓ freshly ground black pepper

📊 Nutritional Information

Calories

450 kcal

Protein

35 g

Fat

25 g

Carbohydrates

30 g

Fiber

5 g

Sugars

3 g

Sodium

600 mg

There’s something wonderfully reassuring about a slow-braised lamb dish, especially one rooted so deeply in the culinary traditions of Sicily. This recipe, inspired by the rustic flavours of the countryside, brings together tender pieces of lamb, aromatic herbs and soft, creamy potatoes - all gently simmered until the kitchen fills with warmth and the promise of a hearty meal.

It’s the sort of dish that feels right at home on a Sunday table or during a gathering with people you love. The red wine enriches the sauce with depth and character, while the rosemary and bay infuse every mouthful with Mediterranean fragrance.

Served steaming hot with a good glass of red, it’s a dish that brings comfort, conviviality and a touch of Sicilian sunshine to the British table.

👨‍🍳 Preparation

1

Finely chop the shallots and carrot.
2

Tie the bay and rosemary together with kitchen string to make a small herb bundle.
3

Gently cook the shallots, carrot and herb bundle in a little olive oil in a casserole dish.
4

Add the lamb and brown it well. Stir in the tomatoes, washed and chopped.
5

Pour in the red wine and allow it to evaporate. If needed, add half a glass of water.
6

Once the wine has reduced, add the tomato sauce and olives. Bring to a simmer, then lower the heat and cover.
7

Cook for about 20 minutes, seasoning with salt and pepper.
8

Meanwhile, boil the potatoes in salted water, drain and cut them in half.
9

Add the potatoes to the lamb and cook for a further 15 minutes.
10

Serve the lamb hot with its rich, fragrant sauce.

💡 Tips and Variations

For a deeper, smokier flavour, you can add a little smoked pancetta at the start of cooking. If you prefer a gentler taste, swap the black olives for green ones - they bring a softer, fruitier note to the dish.

📦 Storage

• Keep in the fridge for up to 2 days.
• You can freeze the cooked dish for up to 1 month.
• Reheat in the oven at 160°C for about 10 minutes before serving.

🍷 Pairing

This slow-braised Sicilian lamb pairs beautifully with a robust Sicilian red wine such as a Nero d’Avola or a Syrah-based blend. Their depth and warmth complement the richness of the dish without overpowering it.

Thank you for choosing to cook this dish. I hope this Sicilian-style braised lamb brings comfort, warmth and a touch of sunshine to your table. Enjoy every bite.