Lamb with Olives (Agnello con Le Olive)
Instructions
In a pan, preferably earthenware heat oil with chillies, remove it, put the lightly floured costolettine and rosolatele from both sides to fire.
Add salt and add the coarsely chopped olives, oregano and lemon juice.
Bring to boiling and serve piping hot.
Ingredients and dosing for 4 persons
- 12 costolettine of lamb
- 150 g of pitted black olives
- 1 bit of chili
- 1 lemon (juice)
- 1 pizzicone of oregano
- Flour
- 7 tablespoons of olive oil
- Salt