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Roman-style lamb with rosemary, sage and anchovy


Abbacchio alla Romana

You'll need

2 tbsp olive oil 1.5 kg boneless lamb shoulder, cut into 4cm pieces For dusting: seasoned plain flour 200 ml dry white wine 125 ml (½ cup) red wine vinegar 4 sprigs of rosemary, coarsely chopped 12 sage leaves, plus extra to serve 3 anchovy fillets

Method

  • 01
  • Preheat oven to 160C. Heat oil in a large frying pan over medium-high heat. Dust lamb in seasoned flour, shake off excess and fry in batches, turning occasionally, until golden brown (3-4 minutes), then transfer to a large casserole. Deglaze pan with wine, add to casserole with remaining ingredients (except anchovies) and 400ml water (to almost cover lamb). Bring to the simmer, then transfer to oven and cook, stirring occasionally, until tender (1-1½ hours). Set aside to rest (15-20 minutes), then combine 100ml braising liquid and anchovies in a small saucepan over medium heat, whisk until anchovies dissolve, then return to lamb mixture. Stir to combine, season to taste and serve hot scattered with extra sage.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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Featured in

Apr 2012

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