Abbacchio alla Romana: Baby Lamb, Roman-Style

1. 1

   In a large, heavy-bottomed skillet, heat the olive oil over high heat and add the butter.

2. 2

   When the butter melts, add the 2 garlic cloves and saute until it begins to brown.

3. 3

   Remove the garlic and add the lamb.

4. 4

   Brown the meat on all sides, working in batches if necessary.

5. 5

   In a small bowl, combine the rosemary, anchovies, vinegar, salt and remaining chopped garlic and mix well to combine.

6. 6

   Add this mixture to the meat and cook over medium-low heat until the vinegar evaporates and the meat is tender.

7. 7

   Moisten occasionally with some of the wine.

8. 8

   The meat will take about 1 hour to cook.

* Per serving · 4 servings · Values may vary.

No additional tips available.