Baby Lamb, Roman-Style - {Abbachio Alla Romana}

By á-174942

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons butter
• 2 garlic cloves whole, plus
• 1 garlic clove finely chopped
• 2 pounds young lamb from the leg - (to 3 lbs) cut into
• bite-sized chunks
• 2 rosemary sprigs
• 2 salt-packed anchovies rinsed, drained
• 1 tablespoon white wine vinegar
• 1 tablespoon salt plus more to taste
• 1 cup white wine

Preparation

Step 1

In a large, heavy-bottomed skillet, heat the olive oil over high heat and add the butter. When the butter melts, add the 2 garlic cloves and saute until it begins to brown. Remove the garlic and add the lamb. Brown the meat on all sides, working in batches if necessary.

In a small bowl, combine the rosemary, anchovies, vinegar, salt and remaining chopped garlic and mix well to combine. Add this mixture to the meat and cook over medium-low heat until the vinegar evaporates and the meat is tender. Moisten occasionally with some of the wine. The meat will take about 1 hour to cook.

This recipe yields 4 servings.