- 2 lb lamb
- ½ cup extra virgin Italian olive oil
- 1 tablespoon salt
- 1 pinch pepper
- 2 cloves of garlic
- 1 tablespoon rosemary
- 1 tablespoon sage
- 2 tablespoons anchovy paste
- ½ cup dry white wine
- ½ cup white wine vinegar
45 minutes preparation + 1 hour cooking
Chop and mix well the garlic, rosemary, sage and the anchovies cut in small pieces (or anchovy paste) to make a mash. Add some vinegar, a bit at the time, and stir to amalgamate the sauce. Pour the sauce into a bowl and cover so as the aromas do not evaporate. Cut the baby lamb in pieces about 1,5 oz each, then wash, drain and dry. Brown the lamb pieces in oil in a pan, over a medium heat.
Stir from time to time with the aid of una wooden spatula so as to brown the meat homogeneously. Pour in the wine, add salt and pepper, then turn the heat up. Allow the wine to evaporate, lower the heat and continue cooking. Be careful that the gravy does not reduce too much, and, if necessary, add a spoonful of hot water.
Once the meat falls off the bones, the dish is almost done; therefore pour in the sauce previously made and stir so as all pieces of lamb are coated with the sauce. Turn up the heat for a few minutes then turn it off, and allow the dish to rest for at least 30 minutes. Serve warm, but on hot plates.