Lamb with black olives (Agnello alle olive) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 305) by Lynne Rossetto Kasper
- bay leaves
- rosemary
- lamb legs
- red onions
- canned tomatoes
- Ligurian olives
-
EYB Comments
Lamb should marinate for 8 to 24 hours before cooking. Can substitute Niçoise olives for Ligurian olives.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.