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