Lamb Roman Style

11 ingredients
8 steps

Ingredients

  • 1 12 lbs lean lamb stew meat, cut into cubes
  • 1 tablespoon leaf lard (can sub butter or oil)
  • 12 teaspoon salt
  • 34 teaspoon fresh ground pepper
  • 12 clove garlic
  • 12 teaspoon rosemary
  • 1 sage, leaf chopped
  • 1 12 teaspoons flour
  • 12 cup wine vinegar
  • 12 cup water
  • 2 anchovy fillets, chopped

Directions

  1. 1
    Place lamb in large skillet with lard, over high heat, brown well on all sides.
  2. 2
    Add salt, pepper, garlic, rosemary and sage and continue browning a little longer.
  3. 3
    Sprinkle meat with flour, using a wooden spoon, press the flour into the meat.
  4. 4
    Add vinegar and water, mix well, scraping the bottom of the pan.
  5. 5
    Reduce heat to low, and cook slowly for about 40-45 minutes or until meat is almost done.
  6. 6
    If gravy gets too thick or dry while cooking, add a little water.
  7. 7
    Mix chopped anchovies with 1 teaspoon water, and add them to the meat.
  8. 8
    Cook for 1 minute longer, then serve.

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