Abbacchio alla Romana (Roman-Style Pan-Roasted Lamb)

By Cathy Whims, from the Slow Food Chefs collection

Introduction

Serve this hearty dish with potato gnocchi or mashed potatoes.

Ingredients

Steps

1. Dust the pieces of lamb with flour, shaking off excess. Heat lard or oil in a rondeau or other large, heavy pot. Add the lamb and brown on all sides. Season with salt and pepper. Add sage, rosemary, and garlic, and turn lamb pieces over several times to soak up the flavor. Add vinegar, bring to a boil, and simmer until it almost evaporates. Add ⅓ cup water, bring to a boil, adjust heat to a simmer, and cover pot.
2. Turn the meat from time to time until tender and beginning to come away from the bone, which could take anywhere from 30 to 60 minutes; the younger the lamb, the quicker it will cook.
3. When lamb is done, remove from the heat, add the anchovies to the pan, and mash them with a wooden spoon to dissolve them. Turn the lamb pieces around in the sauce and serve hot.

Notes

If you can’t find salted anchovies, substitute a good-quality anchovy in olive oil, such as the Scalia brand.

This content is from the Slow Food Chefs collection.