Lamb is a traditional secondo (second course meat dish) and there is nothing more typical than an Easter Sunday Lamb lunch on any Italian table. This dish is called Abbacchio alla Cacciatore in Italian, which literally translated means “Lamb Hunter’s Style”. This is a delicious stew type dish which can be made in 2 ways so choose which one you like best and enjoy your Easter lunch – Italian style!
Ingredients for Easter Sunday Lamb
(variation #1 – without tomato and cooked in a pressure cooker)

2 lbs stewing lamb
2 large glasses dry white wine
2 cloves garlic, squeezed
1-2 bullion cubes
2-3 Tbs wine vinegar
Fresh rosemary
Thickening flour,
Olive oil,
Salt & pepper

Preparation
Brown the meat in olive oil. Place in the pressure cooker with 2 Tbs olive oil and bring to boil. Add wine, garlic, meat cubes, vinegar and rosemary and pressure cook for 15-20 min.
Remove the lid and thicken if necessary

Ingredients Easter Sunday Lamb
(variation #2 – with tomato and simmered in heavy skillet)

2 medium onions, sliced
2 cloves garlic, minced
2-4 Tbs olive oil
2 lbs lamb cut into pieces
1 (16-oz) can tomatoes, cut up
1 (8-oz) can tomato sauce (without seasonings added)
1 green pepper, cut into 1-inch pieces
Fresh mushrooms, sliced
1 can pitted whole black olives
1 or 2 bay leaves
2 tsp dried oregano
Fresh rosemary
1 tsp salt
1/4 tsp pepper
1/2 c. dry white wine

Preparation
In large skillet or dutch oven, cook onions and garlic in oil till tender. Remove onions and set aside. Add more oil, if needed, to brown lamb pieces on all sides. Return onions to skillet. In a separate bowl, combine undrained tomatoes, tomato sauce, green pepper, mushrooms, olives, bay leaves, oregano rosemary salt and pepper. Pour over lamb in skillet, cover and simmer for 30 min. on low heat. Stir in wine and cook, uncovered, over low heat about 15 min. or until lamb is tender, turning occasionally. Discard bay leaves before serving.