Prep 0 mins
Cook 1 hr
The classic Roman Baby Lamb Cacciatora. This is posted as an example of Roman cooking. Yes it is a modern recipe.
- 3 lbs lamb, see note
- 4 salted anchovies
- 1 sprig fresh rosemary
- 3⁄4 cup good white vinegar
- 3 garlic cloves
- 4 tablespoons olive oil
- 2 ounces lard
- The lamb should be a combination of leg, shoulder, ribs and kidneys.
- Cut lamb into 2 ounce pieces then rinse to remove bone splinters and dry thoroughly.
- 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.
- After saute remove the garlic then add the lamb. Turn and brown evenly.
- While browning wash and fillet the anchovies.
- Mince the rosemary leaves finely, together with the remaining garlic and the anchovy fillets.
- Pour this into 3/4 cup vinegar, mixing well.
- 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.
- Moistening the meat first with the vinegar mixture and then with water and continue to cook, over a medium heat for 30 minutes
- Preheat a platter and place lamb with cooking juice on it.
- Servings are based on 1/2 pound per person. If you serve more or less per person servings will vary. Time is a guess.