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Baby Lamb, Roman Style (Abbachio Alla Romana) Recipe

by Global Cookbook

Ingredients

3 Tbsp. extra-virgin extra virgin olive oil 2 Tbsp. butter 2 x garlic cloves whole, plus 1 x garlic clove finely minced 2 lb young lamb from the leg - (to 3 lbs) cut into bite-sized chunks

2 x rosemary sprigs 2 x salt-packed anchovies rinsed, liquid removed 1 Tbsp. white wine vinegar 1 Tbsp. salt plus more to taste 1 c. white wine

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.

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