Roman-Style Lamb

from the kitchen of Charlie McCarthy, Sr.

• italian
• lamb
• main

Cookware

• heavy-bottomed skillet

Ingredients

• 3 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic
• 2.5 lbs lamb
• 2 sprigs rosemary
• 2 anchovies
• 1 tbsp vinegar
• 1 tbsp salt
• garlic
• 1 cups wine

Steps

1. Cut the lamb into bite sized chunks.
2. In a large, heavy-bottomed skillet, heat the olive oil over high heat and add the butter.
3. When the butter melts, add 2 garlic cloves and saute until it begins to brown.
4. Remove the garlic and add the lamb. Brown the meat on all sides, working in batches if necessary.
5. In a small bowl, combine the rosemary, anchovies, vinegar, salt and remaining garlic and mix well to combine.
6. Add this mixture to the meat and cook over medium-low heat until the vinegar evaporates and the meat is tender.
7. Moisten occasionally with some of the wine. The meat will take about 1 hour to cook.