1 kg of lamb meat
3 tablespoons of olive oil
3 cloves of garlic - 12 g
1 sprig of rosemary
2 anchovies - 6 g
4 tablespoons of white wine vinegar - 60 ml
Salt and black pepper to taste
1 kg of lamb meat
3 tablespoons of olive oil
3 cloves of garlic - 12 g
1 sprig of rosemary
2 anchovies - 6 g
4 tablespoons of white wine vinegar - 60 ml
Salt and black pepper to taste
Cut the meat into regular pieces
Heat the olive oil and 2 cloves of garlic
When the garlic starts to brown, remove from the heat
Add the lamb pieces
Let them brown
Meanwhile, mash the remaining clove of garlic with rosemary and anchovies
Strain through a fine-mesh sieve and mix with the vinegar, resulting in a thin sauce
When the lamb is well cooked, add the sauce
Simmer over high heat to combine with the meat's juices
Arrange the lamb pieces on a heated platter and drizzle with the sauce
Serves 4.
