Chef's Recipes

Lamb cacciatore

Australian Gourmet Traveller recipe for lamb cacciatore by Robert Marchetti from Melbourne Italian restaurant Giuseppe, Arnaldo & Sons

By Robert Marchetti
  • 20 mins preparation
  • 15 mins cooking plus resting
  • Serves 6
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Lamb cacciatore
GA&S uses whole Flinders Island baby lamb, which is entirely milk-fed, having never grazed on grass.



  • 1
    Heat olive oil in a large heavy-based casserole over medium-high heat and seal lamb until just brown (2 minutes each side). Add garlic and rosemary, deglaze with white wine, then add enough chicken stock to half-cover lamb and season to taste with sea salt and freshly ground black pepper. Bring to the simmer over low-medium heat, half cover with a lid, then cook until lamb is just pink (8-10 minutes). Remove from heat and rest for 30 minutes in cooking liquid. Gently re-heat, taking care not to overcook lamb. Serve with polenta and braised chicory.


Note If Flinders Island baby lamb is unavailable, find a butcher selling very young lamb and ask for cutlets and boned shoulder or boned leg cut into large pieces. You'll need about 150gm of meat per person.

  • Author: Robert Marchetti