Abbacchio alla Romana (Roman-Style Pan-Roasted Lamb)


2 lb. lamb shoulder or shoulder chops (preferably young spring lamb), cut into 3-inch pieces with some bone attached ~ All-purpose flour 4 Tbsp. lard or extra-virgin olive oil ~ Sea salt and freshly ground pepper 4 fresh sage leaves, chopped 1 rosemary sprig 1 garlic clove, smashed ½ cup red-wine vinegar ⅓ cup water 2 salted anchovies, soaked in water for 10 minutes and then filleted (see Note)


2 Lb. Lamb Shoulder Or Shoulder Chops (preferably Young Spring Lamb), Cut Into 3-inch Pieces With Some Bone Attached ~ All-purpose Flour 4 Tbsp. Lard Or Extra-virgin Olive Oil ~

Culinate Favicon Culinate
View Full Recipe

MS Found Country:US image description
Back to top