| 3 tbl extra-virgin olive oil | | 2 tbl butter | | 2 x garlic cloves whole, plus | | 1 x garlic clove finely chopped | | 2 lb young lamb from the leg - (to 3 lbs) cut into | | bite-sized chunks | | 2 x rosemary sprigs | | 2 x salt-packed anchovies rinsed, drained | | 1 tbl white wine vinegar | | 1 tbl salt plus more to taste | | 1 cup white wine |
| | 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. | | This recipe yields 4 servings. |
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