Baby Lamb, Roman Style (Abbachio Alla Romana) Recipe

• 3 Tbsp. extra-virgin extra virgin olive oil
• 2 Tbsp. butter
• 2 x garlic cloves whole, plus
• 1 x garlic clove finely minced
• 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, liquid removed
• 1 Tbsp. white wine vinegar
• 1 Tbsp. salt plus more to taste
• 1 c. white wine

1. In a large, heavy-bottomed skillet, heat the extra virgin olive oil over high heat and add in the butter.
2. When the butter melts, add in the 2 garlic cloves and saute/fry till it begins to brown.
3. Remove the garlic and add in the lamb.
4. Brown the meat on all sides, working in batches if necessary.
5. In a small bowl, combine the rosemary, anchovies, vinegar, salt and remaining minced garlic and mix well to combine.
6. Add in this mix to the meat and cook over medium-low heat till the vinegar evaporates and the meat is tender.
7. Moisten occasionally with some of the wine.
8. The meat will take about 1 hour to cook.
9. This recipe yields 4 servings.

extravirgin extra virgin olive oil, butter, garlic, garlic, chunks, rosemary sprigs, salt, white wine vinegar, salt, white wine

Taken from cookeatshare.com/recipes/baby-lamb-roman-style-abbachio-alla-romana-72930 (may not work)