Lamb Stew Agrodolce with Olive Salsa

Before we bid farewell to winter, I will offer one more cold weather recipe. This is a simple, but very tasty lamb stew. While it is good by itself, the Olive Salsa makes it better than just good. Christine Hickman

offered this at one of her classes at Las Cosas in Santa Fe this February. Soon she will return to Italy and we have to wait until next fall for more of her insights into Italian regional cooking.

LAMB STEW AGRODOLCE

1. 3 tablespoons extra-virgin olive oil
2. 3 bay leaves
3. 6 cloves garlic peeled and smashed
4. 3 pounds lamb meat, cut into large cubes
5. Salt to taste
6. Freshly ground black pepper
7. 3/4 cup dry white wine
8. Juice of one lemon
9. 2 teaspoons sugar
10. 2 sprigs fresh parsley

In a large skillet, heat the oil and add the bay leaves and 5 of the garlic cloves. Cook over medium-high heat until the garlic starts to sizzle, 2 to 3 minutes.

Add the lamb and cook until browned, 5 to 8 minutes. Do this in batches so that the meat browns and doesn't steam.

If you have separated the meat, return it to the skillet, season with salt and pepper; add the wine.Reduce the heat to low, cover the skillet and cook, stirring every once in a while, until the lamb is tender, about 1 1/2 hours. If you should have too much liquid, remove the lid and reduce over high heat.

Add the lemon juice and sugar. Stir well. Chop together the remaining garlic clove and parsley and add to the skillet.

Stir and serve at once with the Olive Salsa.

OLIVE SALSA

(serves 6)

1. 1/4 cup chopped flat-leaf parsley
2. 1/4 cup chopped mint leaves
3. 1/3 cup cured green olives, pitted and chopped
4. 1/3 cup cured black olives, pitted and chopped
5. 1/3 cup green olives stuffed with pimentos, chopped
6. 3 tablespoons fresh lemon juice
7. 2 anchovy fillets rinsed and minced
8. 1 large garlic clove inced
9. 5 tablespoon extra-virgin olive oil
10. Salt and freshly ground black pepper to taste

In a small bowl, combine the parsley,mint, olives, lemon juice, optional anchovies, garlic and olive oil. Season with salt and pepper and set aside.