Abbacchio alla Romana: Baby Lamb, Roman-Style

Total Time:
1 hr 25 min
Prep:
10 min
Cook:
1 hr 15 min

Yield:
4 servings

Ingredients
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, whole, plus 1 clove, finely chopped
  • 2 to 3 pounds young lamb, from the leg, cut into bite-sized chunks
  • 2 sprigs rosemary
  • 2 salt-packed anchovies, rinsed and drained
  • 1 tablespoon white wine vinegar
  • 1 tablespoon salt, plus more
  • 1 cup white wine
Directions

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.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    More Recipes and Ideas

    Not what you're looking for? Try:

    Crawfish and Goat's Cheese Stuffed Leg of Lamb with Rosemary Jus

    Recipe courtesy of Emeril Lagasse