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SERVES 6
3 lbs lamb
4 salted anchovies
1 sprig fresh rosemary
3/4 cup good white vinegar
3 garlic cloves
4 tablespoons olive oil
2 ounces lard
salt
pepper
1. The lamb should be a combination of leg, shoulder, ribs and kidneys.
2. Cut lamb into 2 ounce pieces then rinse to remove bone splinters and dry thoroughly.
3. Sauté 2 of the garlic cloves in 2 tbsp olive oil and melted lard in a LARGE saucepan. You want the pan so large
you can put the lamb in a single layer.
4. After saute remove the garlic then add the lamb. Turn and brown evenly.
5. While browning wash and fillet the anchovies.
6. Mince the rosemary leaves finely, together with the remaining garlic and the anchovy fillets.
7. Pour this into 3/4 cup vinegar, mixing well.
8. When the lamb is browned, add pepper and a small amount of salt if needed. Remember anchovies are very salty so
you might want to hold back on the salt.
9. Moistening the meat first with the vinegar mixture and then with water and continue to cook, over a medium heat
for 30 minutes
10. Preheat a platter and place lamb with cooking juice on it.
11. Servings are based on 1/2 pound per person. If you serve more or less per person servings will vary. Time is a guess.
Abbacchio Alla Cacciatore: Modern Roman Recipe for Baby Lamb Cacciatore
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