Robert Marchetti’s lamb cacciatore

Serves 6

Prep time 20 mins, cook 15 mins (plus resting)

GA&S uses whole Flinders Island baby lamb, which is entirely milk-fed, having never grazed on grass.

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.