Abbacchio alla Romana: Baby Lamb, Roman-Style

Name: Abbacchio alla Romana: Baby Lamb, Roman-Style
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 3 Tbsps extra virgin olive oil; 907 grams young lamb, from the leg, cut into bite-sized chunks; 2 sprigs rosemary; 1 Tbsp salt, plus more; 2 salt-packed anchovies, rinsed and drained; 237 milliliters white wine; 1 Tbsp white wine vinegar; 2 cloves garlic, whole, plus 1 clove, finely chopped

Abbacchio alla Romana: Baby Lamb, Roman-Style might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and primal recipe has 837 calories, 38g of protein, and 69g of fat per serving. A mixture of rosemary, salt-packed anchovies, young lamb, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

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.

Ingredients you will need

Whole Garlic Cloves

Olive Oil

Butter

Equipment you will use

Frying Pan

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.

Ingredients you will need

Anchovies

Rosemary

Vinegar

Garlic

Lamb

Meat

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Vinegar

Meat

Wine