• Time

    1 hour and 25 minutes

  • Difficulty

    Medium

  • Course

    Second Courses

  • Italian Region

    Marche

Ingredients

Servings 4

  • 2 lb leg of lamb
  • 1 clove of garlic
  • 1 tablespoon parsley, chopped
  • 2 sprigs rosemary
  • 1 tablespoon anchovy paste
  • chili pepper to taste
  • ½ cup vinegar
  • ½ cup dry white wine
  • 2 ½ tablespoons extra virgin olive oil
  • salt to taste
  • pepper to taste

Preparation

15 minutes preparation + 1 hour and 10 minutes cooking

To make the sauce: Prepare a chopped mixture of garlic, parsley and rosemary, add a tablespoon of anchovy paste and chopped chili, dilute everything with a glass of half vinegar and half white wine. Gently fry the lamb cut into pieces in a pan with the oil and, when it is almost cooked, add the prepared sauce and finish cooking for some minutes. Serve hot.