Abbacchio alla romana

Spring lamb with garlic sauce from Italy

Ingredients
1 kg shoulder of lamb (preferably spring lamb)
1½ tablespoons fresh rosemary
4 salted anchovy fillets
6 cloves garlic
¼ cup olive oil
4 tablespoons white wine vinegar
Freshly milled salt and pepper

Preparation
Rinse the anchovies, pat dry and chop finely.

Finely chop the rosemary and four of the garlic cloves and grind to a paste in a pestle and mortar. Add the white wine vinegar gradually until a smooth cream is obtained.

Halve the remaining garlic cloves and rub the lamb with them. Cut the meat into large cubes and season with plenty of pepper. Heat the olive oil in a skillet and brown the lamb well on all sides. Reduce the heat and continue frying for approx. 10 minutes.

When the meat is cooked, stir in the herb and garlic paste and season to taste with salt and pepper.

Serve with baked potatoes.

Enjoy your meal.