Abbacchio Alla Cacciatore

1. 1

   The lamb should be a combination of leg, shoulder, ribs and kidneys.

2. 2

   Cut lamb into 2 ounce pieces then rinse to remove bone splinters and dry thoroughly.

3. 3

   Saute 2 of the garlic cloves in 2 tbsp olive oil and melted lard in a LARGE saucepan. You want the pan so large you can put the lamb in a single layer.

4. 4

   After saute remove the garlic then add the lamb. Turn and brown evenly.

5. 5

   While browning wash and fillet the anchovies.

6. 6

   Mince the rosemary leaves finely, together with the remaining garlic and the anchovy fillets.

7. 7

   Pour this into 3/4 cup vinegar, mixing well.

8. 8

   When the lamb is browned, add pepper and a small amount of salt if needed. Remember anchovies are very salty so you might want to hold back on the salt.

9. 9

   Moistening the meat first with the vinegar mixture and then with water and continue to cook, over a medium heat for 30 minutes

10. 10

    Preheat a platter and place lamb with cooking juice on it.

11. 11

    Servings are based on 1/2 pound per person. If you serve more or less per person servings will vary. Time is a guess.

* Per serving · 4 servings · Values may vary.

No additional tips available.