Abbacchio alla cacciatore
By: Susan CampbellServes: 4
[Recipe based on her own, in Diane Seed's Roman Kitchen]
About 1kg leg of lamb, trimmed of fat and chopped into 50g pieces with the bones still attached
Salt and pepper
4 tablespoons olive oil
2 cloves garlic finely chopped
1 tablespoon finely chopped rosemary leaves
1 tablespoon flour
75ml white wine vinegar diluted with 75ml water
150 ml water
2 anchovy fillets, chopped
Season the lamb, heat 3 tablespoons of the oil in a large, shallow saucepan and brown the meat on all sides. Add the garlic and rosemary, and stir well. Sprinkle the flour over the meat, stirring again, then add the diluted vinegar. Stir a few minutes more then add the water. Cover the pan and simmer until the meat is tender - about an hour to an hour and a half. Be careful not to let it burn and add more water if necessary.
In a small pan, heat the last tablespoon of olive oil and add the anchovies, stirring until they dissolve into the oil. Add the anchovy mixture to the cooked and now tender lamb, stirring well. Check the seasoning, strain the sauce if you like it smooth, and serve.
© recipe copyright 2000 Susan Campbell