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1
Trim the exterior fat from the lamb shoulder or leg, and cut the meat into 2-inch pieces, removing fat and bits of cartilage as you find them.
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2
Pat the pieces dry with paper towels, and season all over with 1 teaspoon of the salt.
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3
Pour the olive oil into the pan, and set it over medium heat.
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4
Scatter in the crushed garlic cloves and peperoncino.
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5
When the garlic is sizzling, lay in all the lamb pieces in one layer, scatter the rosemary on top, and season with the remaining teaspoon salt.
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6
When the meat starts to sizzle, cover the pan, lower the heat, and let it cook gently, browning slowly and releasing its fat and juices.
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7
After about 10 minutes, uncover the pan, turn the pieces, and move them around the pan to cook evenly, then replace the cover.
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8
Turn again in 10 minutes or so, and continue covered cooking for another 10 to 15 minutes, until the lamb is nicely browned all over and the pan juices have thickened and caramelized.
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9
If there is a lot of fat in the bottom of the pan, tilt the skillet and spoon of the fat from one side.
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10
Stir the wine and vinegar together, and pour them into the skillet, swirling them with the pan juices.
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11
Turn up the heat, bring the liquids to a boil, and cook them down quickly to form a syrupy sauce.
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12
Drop the olives into the pan, all around the lamb chunks, then cover and adjust the heat to a bubbling simmer.
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13
Cook for another 10 minutes or so, again concentrating the juices and marrying the flavors.
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14
Finally, cook uncovered for a few minutes, tumbling the meat and olives in the pan, coating them with the sauce.
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15
Serve immediately, right from the skillet, or heap the meat chunks on a platter or in a shallow serving bowl.
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16
Spoon out any sauce and olives left in the pan, and drizzle over the lamb.
