Baby Lamb Hunter's Style (Rome)

Meat

Ingredients

Milk fed lamb - 3 - 3 1/2 pounds

Lard - 3 tbsps

Salt and pepper

Rosemary- 2 sprigs

Garlic, finely chopped - 2 cloves

Sage - 2 sprigs

Flour

Wine vinegar0 1/2 cup

Water - 1/2 cup

Anchovy fillets, chopped - 3-4

Cut the lamb into small, even sized pieces. Wipe dry with a cloth. Heat the lard in a large pan, add the meat and saute until brown all over. Season with salt and pepper, and add the rosemary, garlic and sage. Stir with a wooden spoon and dust with flour. Let it brown and add the vinegar and water. Stir well, scraping the bottom of the pan, cover and cook over a low heat for 15 minutes. If the sauce reduces too much while cooking, add a little more vinegar and water.

In another pan, dissolve the anchovies in a tablespoon of the liquid from the lamb. Pour this sauce over the lamb, leave for a few minutes to develop its flavor then stir and reduce over a brisk heat. The sauce should be fairly thick, dark and not too plentiful, enough to cover the meat like a glaze, making each piece shine. Discard the rosemary and sage, and serve very hot.

Serves 6