Abbacchio alla Romana

By LeeBoruchow

Roman style baby lamb

Ingredients

• 5 tbsp extra-virgin olive oil
• 5 cloves garlic, 4 whole, plus 1 finely chopped
• 4 lbs bone-in young lamb shoulder, cut into 2" pieces
• 2 sprigs rosemary, leaves chopped
• 4 salt-packed anchovies, filleted rinsed and drained
• 1/2 cup white wine vinegar
• 1 tbsp salt, plus more
• 2 cup white wine
• 1 tbsp parsley, chiffonade
• 1 bunch mint leaves

Preparation

Step 1

In a large, heavy-bottomed pan, heat the olive oil over medium heat and add the whole cloves. Saute until the garlic begins to brown, about 5 minutes, then remove garlic and set aside. Increase heat to medium-high and add the lamb, working in batches, and brown on all sides. Set aside.

Meanwhile, in a small bowl, combine the rosemary, anchovies, vinegar, salt and garlic and mix well.

Add vinegar mixture to the meat, toss to coat and return to the pan. Reduce heat to medium-low and cook slowly until the vinegar evaporates, about 10 minutes. Add half of the wine and the reserved garlic and cook about 1 hour. As the wine evaporates, add more as needed.

Transfer lamb to a plate and sprinkle with parsley and mint.