Baby Lamb, Roman-Style - {Abbachio Alla Romana}

Recipe Ingredients

3 tablespoons	45ml	Extra-virgin olive oil
2 tablespoons	30ml	Butter
2		Garlic cloves - whole, plus
1		Garlic clove - finely chopped
2 lbs	908g / 32oz	Young lamb from the leg - (to 3 lbs) - cut into bite-sized chunks
2		Rosemary sprigs
2		Salt-packed anchovies - rinsed, drained
1 tablespoon	15ml	White wine vinegar
1 tablespoon	15ml	Salt - plus more to taste
1 cup	237ml	White wine

Recipe Instructions

In a large, heavy-bottomed skillet, heat the olive oil over high heat and add the butter. When the butter melts, add the 2 garlic cloves and saute until it begins to brown. Remove the garlic and add the lamb. Brown the meat on all sides, working in batches if necessary.

In a small bowl, combine the rosemary, anchovies, vinegar, salt and remaining chopped garlic and mix well to combine. Add this mixture to the meat and cook over medium-low heat until the vinegar evaporates and the meat is tender. Moisten occasionally with some of the wine. The meat will take about 1 hour to cook.

Source:
"MOLTO MARIO with Mario Batali - (Show # MB-2C04) - from the TV FOOD NETWORK"

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