Lamb a la Cacciatora
- 2 pounds lamb
- Cooking oil
- 1 pod garlic, chopped
- 2 anchovies
- Little rosemary
- 1 glass white vinegar
Select tender lamb with some fat on it, cut into pieces about 2 ounces each. Cook in hot oil, turning frequently until all pieces are rich golden brown, about 15 minutes (be patient, you rascal). Pour off some of the oil and mix with garlic, anchovies and rosemary to form a smooth paste; spread this over the lamb, and add vinegar. Cover and boil for approximately ten minutes (be patient, you rascal). It is now ready to serve.
Submitted by Jun 3, 2009
8 min
25 min
33 min