Lamb Roman Style

• 1 12 lbs lean lamb stew meat, cut into cubes
• 1 tablespoon leaf lard (can sub butter or oil)
• 12 teaspoon salt
• 34 teaspoon fresh ground pepper
• 12 clove garlic
• 12 teaspoon rosemary
• 1 sage, leaf chopped
• 1 12 teaspoons flour
• 12 cup wine vinegar
• 12 cup water
• 2 anchovy fillets, chopped

1. Place lamb in large skillet with lard, over high heat, brown well on all sides.
2. Add salt, pepper, garlic, rosemary and sage and continue browning a little longer.
3. Sprinkle meat with flour, using a wooden spoon, press the flour into the meat.
4. Add vinegar and water, mix well, scraping the bottom of the pan.
5. Reduce heat to low, and cook slowly for about 40-45 minutes or until meat is almost done.
6. If gravy gets too thick or dry while cooking, add a little water.
7. Mix chopped anchovies with 1 teaspoon water, and add them to the meat.
8. Cook for 1 minute longer, then serve.

meat, lard, salt, fresh ground pepper, clove garlic, rosemary, sage, flour, wine vinegar, water, anchovy

Taken from www.food.com/recipe/lamb-roman-style-94331 (may not work)