Lamb Cacciatora

Method

1. Prepare the marinade: in a bowl, combine chopped rosemary, garlic, bay leaf, salt, black pepper, dried chili, and a drizzle of olive oil.
2. Add the lamb pieces and massage the marinade into the meat. For best results, cover and refrigerate overnight.
3. In a large pan, heat a generous amount of olive oil over medium heat. Add the prosciutto crudo pieces and let them render.
4. Place the marinated lamb into the pan and brown well on all sides.
5. Pour in white wine and let it evaporate, then reduce the heat and cook the lamb slowly without a lid, adding water if needed, until tender.
6. Meanwhile, prepare the bruschetta: toast slices of bread. Rub each slice with a garlic clove and fresh rosemary, then drizzle with extra virgin olive oil.
7. Place a piece of bruschetta on a plate, top with lamb pieces and a generous spoonful of the cooking juices.
8. Garnish with a sprig of fresh rosemary and a pinch of salt. Serve immediately.