Roman-style Lamb (Abbacchio alla Romana)

INGREDIENTS: (4 servings)
1 kg Lamb chops
3 Cloves garlic
3 Anchovy fillets
3 Tbsp extra virgin olive oil
1 dl Vinegar
Rosemary sprig
Flour
Salt and pepper

Crush the peeled garlic together with the anchovies until creamy. Add the vinegar and mix well.
Heat the oil in a large pan with the rosemary, wait until the oil gets very hot and remove the sprig.
Add the meat, brown it on all sides and season with salt and freshly ground pepper.
Remove the lamb to a warmed platter and let aside.
Fold in the garlic and vinegar mixture in the hot pan and allow the sauce to reduce for about 10 minutes.
Fold in the meat again and simmer gently for 10 minutes, turning the pieces frequently.
Serve very hot.

Thanks to Government of the Region of Lazio Department of Agriculture