Baby Lamb, Roman Style (Abbachio Alla Romana)

Directions

1. In a large, heavy-bottomed skillet, heat the extra virgin olive oil over high heat and add in the butter. When the butter melts, add in the 2 garlic cloves and saute/fry till it begins to brown. Remove the garlic and add in the lamb. Brown the meat on all sides, working in batches if necessary.
2. In a small bowl, combine the rosemary, anchovies, vinegar, salt and remaining minced garlic and mix well to combine. Add in this mix to the meat and cook over medium-low heat till the vinegar evaporates and the meat is tender. Moisten occasionally with some of the wine. The meat will take about 1 hour to cook.
3. This recipe yields 4 servings.