Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 19th August 2009

Abbacchio alla Romana (shoulder of lamb with rosemary and anchovies)

This would be fine now but especially good around Easter time when the new season lamb is about.
I have chosen shoulder as it is cheaper than leg and I think it has better flavour.Ingredients
Serves 4
1kg shoulder of lamb, cut up into 5cm pieces
1 desp flour
3 tbsp olive oil
4 large garlic cloves, peeled and crushed
3 sprigs fresh rosemary
2 sprigs fresh sage
Salt and freshly ground black pepper
7 fl oz dry white wine
5 anchovy fillets, chopped small
5 fl oz white wine vinegar.

Method
Put the pieces of lamb into a clean plastic bag with the flour and shake well to coat the meat.
Heat the oil in a large heavy-based roasting tin and add the meat along with the garlic.
Fry on high for a few minutes to brown the meat.
Take the leaves off the stalks of the rosemary and sage and sprinkle over the lamb along with the salt and pepper.
Cook for 10 minutes then add the wine.
When the wine has evaporated lower the heat, half cover the pan with the lid and continue cooking for about 30 minutes, stirring from time to time.
In the meantime, place the anchovies and vinegar in a bowl and when the lamb is tender pour the vinegar mixture over the top and cook for further five minutes to infuse flavours.

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