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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Angela's Italian Organic Oregano
Servings: 4 to 6
2 pounds leg of lamb
2 cloves garlic, crushed
1 teaspoon rosemary, chopped
2 anchovies packed in oil, drained and coarsely chopped
1 cup white wine vinegar
¼ cup extra-virgin olive oil
1 cup dry white wine
salt and freshly ground pepper
Using a mortar and pestle or a blender, crush the garlic, rosemary and anchovies into a paste. Add the vinegar a little at a time, stirring until the sauce is well blended. Transfer to a bowl, and cover. Cut the lamb into ¾ inch pieces and season with salt and pepper. In a skillet over medium-high heat, warm the olive oil and add the lamb pieces. Sauté until well browned on all sides. Pour in the wine and bring to a simmer, then add the vinegar sauce. Reduce the heat to low, cover and cook for 2 hours, stirring often. Allow to sit for at least 30 minutes before serving.