Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the  Newsletter:
Angela's Italian Organic Oregano
Adriana's Italian Gourmet Cookies
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
"Only In Italy" Italian News & Humor
Recipe Feeds
Subscribe to the feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Herbed Lamb Chops In Red Wine Sauce
Herbed Lamb Chops In Red Wine Sauce
(Costolette di Agnello alle Erbe in Vino Rosso)
For the Sauce:
1 tablespoon extra virgin olive oil
3 pounds lamb neck stew meat or lamb riblets
1 pound onions, coarsely chopped
1 large carrot, chopped
4 large garlic cloves, chopped
1 tablespoon herbes de Provence
4 and 1/3 cups Pinot Noir or other dry red wine
3 cups chicken broth

1 tablespoon butter, room temperature
2 teaspoons all purpose flour

For the Lamb:
1 cup finely chopped fresh Italian parsley
1/4 cup finely chopped fresh thyme
1/4 cup finely chopped fresh rosemary
1/4 cup finely chopped fresh sage
1 tablespoon ground black pepper
5 tablespoons extra virgin olive oil, divided
Three 1 and 1/2-pound well-trimmed 8-rib racks of lamb
Prepare the Sauce:
Heat olive oil in heavy large pot over medium-high heat.

Add lamb and saute until deep brown, turning occasionally, about 18 minutes.

Using tongs, transfer lamb to bowl.

Add onions, carrot, garlic, and herbes de Provence to pot.

Saute until vegetables are deep brown, about 8 minutes.

Add wine and broth to pot; return lamb and any accumulated juices to pot.

Bring to boil, reduce heat to medium-low, and simmer uncovered 1 and 1/2 hours.

Strain into large bowl, pressing on solids in strainer to release all stock.

Spoon off any fat from surface of stock; return stock to same large pot.

Simmer until reduced to 1 and 1/3 cups, about 15 minutes.

Mix butter and flour in small bowl to smooth paste.

Whisk paste into stock.

Simmer sauce until slightly thickened and smooth, whisking constantly, about 1 minute longer.

Season with salt and pepper.

Prepare the Lamb:
Stir fresh herbs and pepper in medium bowl to blend.

Add 2 tablespoons olive oil and mix until herbs are sticking together.

Sprinkle lamb racks with salt.

Firmly press 1/3 of herb mixture over rounded side of each rack to cover.

Preheat oven to 350F.

Heat 3 tablespoons olive oil in large nonstick skillet over medium-high heat.

Add 1 lamb rack to skillet, herbed side down.

Saute until browned, about 4 minutes.

Turn rack over and saute until browned, about 3 minutes.

Place rack, herbed side up, on rimmed baking sheet.

Repeat, fitting remaining racks on same sheet.

Roast lamb until thermometer inserted into center registers 135F for medium-rare, about 25 minutes.

Let lamb rest on sheet 15 to 20 minutes.

Cut lamb between bones into individual chops.

Arrange 3 chops on each plate.

Drizzle with sauce and serve. Serves 8.
Subscribe to the
Free Newsletter!
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
"Updated Weekly!"
Need More Recipes?
Sign up for more recipes from our Italian affiliates:


News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex