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1
Preheat the oven to 350 degrees.
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2
Rinse the lamb chunks under cold running water, and pat dry with paper towels.
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3
In a casserole or roasting pan large enough to hold all pieces of lamb, heat olive oil over medium-high to high heat.
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4
When oil is almost smoking, add lamb chunks and brown quickly, turning frequently, for about 10 to 15 minutes.
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5
Coarsely chop 2 of the garlic cloves; add to lamb as it browns.
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6
When all the lamb is browned, add salt and abundant pepper.
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7
Sprinkle flour over lamb pieces, and turn them to mix in seasoning and salt.
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8
Add wine; as soon as it starts to bubble, cover pan and place in oven to roast, covered, for 30 minutes.
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9
While lamb is roasting, coarsely chop remaining garlic, and using a mortar and pestle, pound it with chopped rosemary into a coarse paste.
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10
Add chopped anchovies, and continue pounding to make a fairly smooth paste.
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11
A tablespoon at a time, mix in wine vinegar to make a smooth emulsion.
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12
When lamb has roasted for 30 minutes, remove from oven, and pour vinegar emulsion over lamb pieces.
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13
Turn them to coat well with sauce.
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14
Return to oven, uncovered, to roast an additional 30 minutes.
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15
When lamb is done, with no trace of red in the meat, remove from oven, set aside for 5 minutes, then put lamb on a heated serving platter.
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16
Bring pan juices to a boil and cook rapidly for about 45 seconds, or just long enough to reduce juices and thicken them slightly.
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17
Add salt and pepper to taste.
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18
Pour juices over lamb chunks; serve immediately.
