Abbacchio Alla Cacciatore

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement