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.

Notes about this recipe

  • Eat Your Books

    Lamb should marinate for 8 to 24 hours before cooking. Can substitute Niçoise olives for Ligurian olives.

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