This delicious Pan-Roasted Lamb from Italy has two odd ingredients. First, it’s made with red wine vinegar as opposed to red wine. The vinegar sharpens and sweetens the flavor of the lamb and herbs. Second, the anchovy paste adds depth and richness - call it savor - to the dish. The vinegar is barely noticeable in the final dish and you'll never taste the anchovies, but both are essential to this wonderful dish. Serve with a good bread to soak up the incredible sauce. Serves 2.
Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Ingredients:
- 1 Tbsp. oil (lard is recommended)
- 1 lb. boneless lamb; cut into 1-inch cubes
- Salt and black pepper to taste
- 1/2 tsp. chopped garlic
- 3 - 4 fresh sage leaves (or 1 tsp dried, rubbed sage)
- 1 sprig fresh rosemary (or 1 tsp dried rosemary)
- 1 Tbsp. flour (or Wondra)
- 1/4 cup wine vinegar
- 1 Tbsp. anchovy paste
Preparation:
1. Heat oven to 350F.
2. Heat oil or lard over medium high heat in a dutch oven. Season lamb with salt and pepper, then brown on all sides.
3. Add garlic, sage, and rosemary and cook for 1 minute, turning everything over once or twice.
4. Dust with flour, sifted if not using Wondra, and cook a minute longer turning over.
5. Add vinegar and cook another 15 or 20 seconds, then add 3 tablespoons of water.
6. When the water begins to bubble, cover leaving lid slightly ajar, and place in the center of the oven. Cook, stirring occasionally, until lamb is tender – 1 1/2 hours. If necessary, add additional water a little bit at a time.
7. Thoroughly stir in the anchovy paste, taste and adjust seasonings, and serve.
*Note: In southern Italy the most common form of cooking fat is olive oil, while in northern Italy butter and lard are more often used. So as a Roman recipe the lard is an unusual ingredient in this recipe; but an excellent choice for flavor.
