Abbacchio Alla Romana ‘Lamb in the Roman Style

Rating: 2.50 / 5.00 (4 Votes)

Total time: 45 min

Servings: 4.0 (servings)



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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