Lamb Calabrian Style

Name: Lamb Calabrian Style
Ingredients: 2 lbs lamb, fat removed and cut in chunks (I use loin); 1/2 cup flour; 1/4 teaspoon white pepper; 1/4 cup olive oil; 1/4 teaspoon hot pepper flakes; 4 ounces capers, in brine then rinsed and drained; 6 anchovy fillets, finely minced

7 ingredients

6 steps

Ingredients

2 lbs lamb, fat removed and cut in chunks (I use loin)
1/2 cup flour
1/4 teaspoon white pepper
1/4 cup olive oil
1/4 teaspoon hot pepper flakes
4 ounces capers, in brine then rinsed and drained
6 anchovy fillets, finely minced

Directions

1

In a shallow bowl, mix the flour with the pepper.
2

A few pieces at a time, roll the lamb chunks in the flour to completely coat, and set aside (this is better done as stated in a bowl than in a resealable bag, in which they all gum together!).
3

Heat the olive oil in a non-stick skillet over medium-high heat; add the lamb chunks and saute briskly until they reach your desired degree of doneness (we like ours medium-rare, which is about 5-7 minutes).
4

Add the hot pepper flakes, and mix well.
5

Stir in the capers and the anchovies, mixing well, especially to get the anchovies broken up and well incorporated.
6

Remove from heat and serve immediately!