Abbacchio alla Romana: Baby Lamb, Roman-Style

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, whole, plus 1 clove, finely chopped
  • 2 to 3 pounds young lamb, from the leg, cut into bite-sized chunks
  • 2 sprigs rosemary
  • 2 salt-packed anchovies, rinsed and drained
  • 1 tablespoon white wine vinegar
  • 1 tablespoon salt, plus more
  • 1 cup white wine

Description

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