Braised Lamb With Anchovies

Herbs, white wine vinegar and anchovies flavour Matthew Fort's simple and robust lamb casserole. UKTVFood.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 25  g  drippings
• 1 1⁄2 kg lamb, cubed
• 2  sprigs rosemary
• 4  sage leaves
• 3  garlic cloves, finely chopped
• 2  teaspoons plain flour
• 7  tablespoons white wine vinegar
• 2⁄3 cup white wine
• 4  anchovy fillets, salted

Directions

1. Heat the drippings in a large casserole pan over a medium heat. When it is smoking hot, add the lamb and brown all over.
2. Add the herbs and garlic to the casserole and season with salt and pepper. Stir to coat everything in the fat.
3. Sprinkle the flour over the meat and cook over a high heat for a minute or two, being careful not to burn the garlic.
4. Add the vinegar and wine, and allow the liquid to bubble up, scraping up the bits from the bottom of the casserole.
5. Reduce the heat and simmer the lamb for about 40 minutes until the meat is tender.
6. Just before serving take a ladle of juices from the pan, and mash the anchovy fillets into it before pouring back over the lamb.