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Baby Lamb, Roman-Style - (Abbachio Alla Romana)

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

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.

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