Lamb may be my very favorite red meat. It’s more interesting than pork—as much as I enjoy it, too— and more savory than beef. So I guess it’s no surprise that you’ll find a good number lamb dishes here at Memorie di Angelina, whether it be grilled chops or skewers, or fried and breaded or baked with potatoes or braised in the typical Roman style. But for whatever reason I hadn’t gotten around to presenting this very simple and delicious way of braising lamb in tomato sauce. And the best part is you get two dishes in one, since any extra sauce is wonderful for dressing pasta.
- 1.5 kilos (3 lbs) lamb, preferably shoulder chops (see Notes)
- 500g (1 lb) canned tomatoes, roughly chopped
- White wine
- 2-3 cloves of garlic, left whole
- A sprig of rosemary
- Salt and pepper
- Lard or olive oil