4 tablespoons white wine vinegar
3 tablespoons olive oil
1 kg lamb chops
6 sprigs of rosemary
3 cloves garlic
2 anchovy fillets
1 sprig of thyme
Salt and black pepper to taste
4 tablespoons white wine vinegar
3 tablespoons olive oil
1 kg lamb chops
6 sprigs of rosemary
3 cloves garlic
2 anchovy fillets
1 sprig of thyme
Salt and black pepper to taste
Cut the lamb into regular chunks
Heat the olive oil and two cloves of garlic in a pan
When they start to brown, remove them from the pan and discard
Add the lamb chunks to the pan and fry for about 15 minutes or until browned
If necessary, add a little water by scraping the bottom of the pan with a wooden spoon
Mash the remaining garlic together with rosemary, thyme, salt, pepper, and anchovy fillets
Strain through a fine-mesh sieve and mix with white wine vinegar to obtain a thin sauce
When the lamb is well cooked, add the sauce
Stir over high heat to combine with the lamb's juices
Arrange the lamb chops on a warmed serving dish and drizzle with the sauce.
