3.6 kg of lamb, cut into chunks
20 sprigs of sage
3 stems of rosemary, cut into pieces
3 whole cloves of garlic
3/4 cup of olive oil
1 cup of white wine
3 salted anchovies
Salt and black pepper to taste
3.6 kg of lamb, cut into chunks
20 sprigs of sage
3 stems of rosemary, cut into pieces
3 whole cloves of garlic
3/4 cup of olive oil
1 cup of white wine
3 salted anchovies
Salt and black pepper to taste
Ask your butcher to cut the lamb into regular chunks
In a large baking dish, combine the lamb pieces, sage, 2 stems of rosemary, 2 cloves of garlic, 1/2 cup of olive oil, wine, salt, and black pepper
Bake in a hot oven (400°F) for 50 minutes, basting occasionally with the pan juices
The lamb is done when it's golden brown on the outside and cooked through
Meanwhile, wash the anchovies to remove excess salt and mash them well
Place them in a small saucepan with the remaining rosemary, 1 clove of garlic (mashed), 1/3 cup of olive oil, and simmer until you get a creamy sauce
Remove from heat
When the lamb is done, remove it from the oven and brush it with the anchovy sauce
Return to the oven covered with aluminum foil to reheat
Serve hot
Serves 20 portions.
