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"If you throw a lamb chop in the oven, what's to
keep it from getting done?"
Abbachio Alla Romana
(Lamb Shoulder with Rosemary and Anchovies)
2 lb, lamb shoulder cut into 2 inch pieces
1/2 cup extra-virgin olive oil
3 garlic cloves, 2 whole and one finely chopped
2 T. rosemary, chopped
2 T. sage, chopped
salt and fresh ground black pepper
3/4 cup dry white wine
4 anchovy fillets, crumbled
1/2 cup white vinegar
Heat oil in a heavy pan that is large enough to hold all the meat. Add
the two whole
garlic cloves and the lamb. Sauté' over medium-high heat until the lamb is golden all over.
Sprinkle with 1 T. rosemary and 1 T. sage and season with salt and pepper. Cook for
10 minutes then pour in the wine. When the wine has evaporated lower the heat, partially
cover the pan and continue cooking for about 40 minutes, stirring from time to time.
In the meantime, place the anchovies and finely chopped garlic clove in a bowl with the
remaining rosemary, sage and vinegar. When the lamb is cooked and tender pour the
vinegar mixture over the top and cook for another 5 minutes.