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Sicilian braised lamb with pecorino


  • Heat a layer of oil in a large heavy-bottomed pot and brown the floured and seasoned lamb, in 1-2 lots, until sealed all over. Remove.
  • Add a little more oil to the pot, if needed, and gently sauté the onions, pancetta and garlic until tender, scraping the bottom of the pot as you do so.
  • Then add the red wine, stir and reduce by about half.
  • Return the lamb to the pot with the potatoes, about ½ cup stock, 1 heaped tbsp chopped parsley and ground pepper to taste. Mix well and bring to the boil. Then turn the heat down and gently simmer, with a lid slightly ajar, for about 1¼-1½ hours until the meat is very tender.
  • Add the cheese, stir to melt a little and then check for seasoning.
  • Serve with a sprinkling of fresh parsley on top.


  • olive oil
  • 1 kg cubed lean lamb
  • plain flour
  • sea salt & freshly ground pepper
  • 2 large onions, chopped
  • 4 slices pancetta, diced
  • 2 large garlic cloves, crushed
  • 1 cup red wine
  • 500 gm chats (baby potatoes), peeled & halved if necessary
  • 1 cup chicken stock
  • 3 heaped tbsp chopped fresh parsley
  • 110 gm pecorino cheese, diced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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