Ingredients
The following ingredients have 4 Servings
- 1/2 cup red wine vinegar 
- 1 garlic clove, cut into several pieces 
- 1 Tbs. coarsely chopped fresh rosemary  
- 1 small dried red chili 
- 1/2 tsp. salt 
- 2 lb. boneless lamb from leg, cut into 1- to 1 1/2-inch pieces 
- 1 salt-packed anchovy or 2 oil-packed anchovy fillets 
- 3 Tbs. extra-virgin olive oil 
- 1 garlic clove, crushed 
- 2 Tbs. coarsely chopped fresh rosemary  
- Salt and freshly ground pepper, to taste 
- 2 small dried red chilies  
- 1/2 cup dry white wine 
- 1/2 cup red wine vinegar 
Instruction
- To make the marinade, in a bowl, stir together the vinegar, garlic, rosemary, chili and salt. Put the lamb pieces in a shallow, nonreactive container and pour the marinade over them. Mix well, cover, and refrigerate for at least 12 hours or up to 24 hours, stirring occasionally.
- If using a salt-packed anchovy, rinse it under cool water, trim off the dorsal fin, then open the fish out flat and remove the backbone. Rinse again under cool water and pat dry.
- In a heavy fry pan over medium-low heat, warm the olive oil. Add the anchovy fillets and, using a wooden spoon, mash them into the oil. Add the garlic and rosemary, and when the garlic begins to color, after about 2 minutes, increase the heat to high and add the lamb. Sprinkle the lamb with salt and pepper, add the chilies and brown the lamb on all sides, about 10 minutes total.
- Pour in the wine and vinegar, reduce the heat to low, cover and simmer gently until the lamb is cooked through, about 40 minutes.
- Using a slotted spoon, transfer the lamb to a warmed serving dish. Increase the heat to high and boil the pan juices for a few minutes to reduce slightly. Using a slotted spoon, remove the rosemary, garlic and chilies and discard. Pour the pan sauce over the lamb and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Foods of the World Series, <i>Rome,</i> by Maureen B. Fant (Oxmoor House, 2005).
