Simple and DELIZIOSO, “Agnello al Pomodoro” (“Lamb in Tomato Sauce”) is also sometimes known as “Spezzatino d’Agnello.” Simply sauté chunks of lamb meat (preferably from the shoulder), which has been marinated with garlic, rosemary, salt, and pepper for a couple of hours, in EVOO, then add peeled tomatoes and cook for about an hour. The great thing is that you can use the sauce for a “Primo Piatto” (“First Course”) of pasta or polenta as well. Buon appetito!
