Roman Lamb

1. 1

   Heat oil over medium heat in a lidded kettle or a heavy pot just large enough to hold the lamb in 2 layers.

2. 2

   In batches, brown lamb well on all sides.

3. 3

   Pour out all but 2 tablespoons of fat.

4. 4

   Add garlic and vinegar.

5. 5

   Boil vinegar to reduce by half.

6. 6

   Add sage, rosemary, lemon juice, salt and pepper.

7. 7

   Leave lid ajar and braise over low flame for 1 hour, turning lamb occasionally.

8. 8

   If liquid evaporates, add water sparingly.

9. 9

   Cook until lamb is tender, testing it with a fork.

10. 10

    The lamb is ready when it begins to fall from the bone.

No additional tips available.