Known in Italy as 'Abbacchio alla cacciatora', this is a traditional Easter dish made with spring lamb.
2 people made this
1kg spring lamb (e.g. leg or shank), diced
plain flour, as needed
120ml extra virgin olive oil
3 cloves garlic
5 anchovy fillets in oil
120ml white wine
salt and pepper, to taste
3 to 4 ladles hot vegetable stock
2 sprigs fresh rosemary
3 tablespoons white wine vinegar
Method Prep:15min › Cook:45min › Ready in:1hr
Dust the lamb pieces with flour and toss to coat. Heat oil in a large pan over medium heat. Add 2 cloves of garlic and 2 anchovy fillets and stir to coat in oil. Add lamb pieces in one layer and cook until golden brown on all sides.
Pour in wine, let the alcohol evaporate, then add salt and pepper to taste. Simmer over medium-low heat for 30 minutes, checking often and adding a ladle of vegetable stock once in a while to keep the lamb moist.
Finely chop remaining anchovy fillets, remaining garlic clove and rosemary; place in a bowl and stir in white wine vinegar.
Check the lamb to make sure the juices run clear; 5 minutes before you are ready to serve, stir in anchovy-vinegar mixture.