Abbachio alla cacciatora (baby lamb hunter's style)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Of milk-fed lamb, cut in pieces |
| 3 | tablespoons | Olive oil |
| 2 | tablespoons | Butter |
| Flour for dusting the meat | ||
| 3 | Cloves garlic, peeled and finely minced | |
| 3 | Sprigs rosemary | |
| 3 | Sprigs sage | |
| ½ | cup | White wine vinegar |
| 2 | Or 3 whole anchovies in salt, washed and dried | |
| 2 | tablespoons | Capers |
Directions
(Roman)
1. Heat the oil and butter in a heavy saucepan with high sides. Saute the meat quickly over medium high heat, dust lightly with flour while still in pan, turn over and add the garlic, rosemary, and sage. Cook over medium low heat. Do not brown aromatics.
2. Add the vinegar and ½ cup water. Cook slowly, turning meat often, for about 10 minutes.
3. Chop the anchovies finely, place in a bowl and add 2 or 3 tablespoons of the cooking juices. Mix well, add the drained capers and stir. Pour over the meat and cook until the sauce is reduced to a thick glaze-like consistency. Serve immediately. NOTE: This can be used as a basting liquid for lamb chops cooked outdoors on the grill, or for a slow-cooking leg of lamb.
Source: Journal of Italian Food & Wine