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Roman lamb with a piquant wine vinegar & anchovy paste

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a thin layer of oil in a very large heavy-bottomed casserole (or pot that can go in the oven) and cook the lamb for about 10-15 mins until browned all over, frequently turning.
  • Add 2 chopped garlic cloves with plenty of seasonings. Toss well, spread out in one layer and briefly cook.
  • Then add the flour, mix until well incorporated and cook for a couple of minutes.
  • Pour in the wine and, as soon as it starts to bubble, tightly cover and cook in the oven for 30 mins.
  • When the lamb is almost ready, process the remaining garlic with the anchovies and rosemary to form a paste. Then add the vinegar and mix until well combined.
  • Pour the vinegar mixture over the lamb, toss well and cook in the oven for about another 30-40 mins until the meat is very tender, turning now and then.
  • While the lamb is cooking, heat a little fresh oil in a large heavy-bottomed baking tray and toss the potatoes with seasonings over a medium heat until golden all over. Then finish off the cooking process in the oven.
  • When ready, remove the meat and add the stock to the casserole. Mix well and cook over a medium heat until a sauce consistency is formed, continually stirring. Taste for seasoning.
  • Serve the lamb on a large plate with the sauce spooned over the top, a sprinkling of parsley and  the potatoes alongside.
  • from talented home cook, Paola di Mauro

Ingredients

  • olive oil
  • 1 kg lamb shoulder, bone in, cut in 8 pieces
  • 4 plump garlic cloves, roughly chopped
  • sea salt & freshly ground pepper
  • 1 heaped tbsp cake (or plain) flour
  • ¾ cup dry white wine
  • 4 anchovy fillets
  • 1 tbsp coarsely chopped fresh rosemary
  • 3 tbsp red wine vinegar
  • 16-20 chats (baby potatoes), peeled
  • ½ cup chicken stock
  • 2 tbsp chopped Italian (flat leaf) parsley leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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