Name: Roman-style lamb with rosemary, sage and anchovy
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: 4
Ingredients: 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

Roman-style lamb with rosemary, sage and anchovy

Australian Gourmet Traveller recipe for Roman-style lamb with rosemary, sage and anchovy.

Serves 4

Prep

20M

Cook

1H 45M

Total

2H 5M

Abbacchio alla Romana

Ingredients

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

1.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.