Staccato Dangle with Olives and Orange

• 1/2 (4 lb.) boneless leg of lamb, butterflied open
• Salt, to taste
• Freshly ground black pepper, to taste
• 4 tbsp. virgin olive oil
• 2 md. red onions, chopped into 1/2-inch dice
• 4 cloves garlic, peeled and left whole
• 2 anchovy fillets, rinsed
• 2 oranges, quartered, seeded, and sliced into 1/4-inch quarter moons
• 1 cup Tuscan olives
• Picholines
• 1/2 cup orange juice
• 1 cup Chianti
• 1 cup basic tomato sauce

1. Preheat oven to 350F.
2. Trim most of the fat from the lamb and season with salt and pepper.
3. In a heavy-bottomed casserole (at least 6 quarts), heat olive oil until smoking.
4. Brown lamb on both sides until dark golden-brown and remove.
5. Add onions, garlic, anchovies and orange pieces and cook until softened, scraping the casserole bottom with a wooden spoon to loosen the brown bits.
6. Add olives, orange juice, wine and Basic Tomato Sauce and bring to a boil.
7. Add lamb, lower heat to a simmer and cook 70 minutes, or until fork tender.

lamb, salt, freshly ground black pepper, virgin olive oil, red onions, garlic, anchovy, oranges, olives, picholines, orange juice, chianti, tomato sauce

Taken from www.foodgeeks.com/recipes/5514 (may not work)