Abbacchio Alla Romana ‘Lamb in the Roman Style

First cook the sauce. Anchovy fillets rinse, dry with paper towels and cut off together with the rosemary and chopped garlic in the mortar form and pound to a paste. gradually stir in the wine vinegar, stir to a smooth cream.

Rub the lamb heartily all over with the halved garlic cloves. Then cut the meat into smaller cubes, season freshly from the mill with pepper In a large frying pan, heat the olive oil. Pour in lamb pieces and brown heartily for 5 minutes, turning frequently. Reduce temperature, continue to gently fry for about 5 minutes.

Once the meat is cooked, mix in the garlic cream thoroughly. Heat briefly, sprinkle heartily with freshly ground pepper, perhaps season with salt, bring to table on a heated platter. The sauce should be fairly thickened.

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