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Ingredientes
- 3 Tbsp. extra-virgin extra virgin olive oil
- 2 Tbsp. butter
- 2 x garlic cloves whole, plus
- 1 x garlic clove finely minced
- 2 lb young lamb from the leg - (to 3 lbs) cut into bite-sized chunks
- 2 x rosemary sprigs
- 2 x salt-packed anchovies rinsed, liquid removed
- 1 Tbsp. white wine vinegar
- 1 Tbsp. salt plus more to taste
- 1 c. white wine
Direcciones
- In a large, heavy-bottomed skillet, heat the extra virgin olive oil over high heat and add in the butter. When the butter melts, add in the 2 garlic cloves and saute/fry till it begins to brown. Remove the garlic and add in the lamb. Brown the meat on all sides, working in batches if necessary.
- In a small bowl, combine the rosemary, anchovies, vinegar, salt and remaining minced garlic and mix well to combine. Add in this mix to the meat and cook over medium-low heat till the vinegar evaporates and the meat is tender. Moisten occasionally with some of the wine. The meat will take about 1 hour to cook.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 4 servings | |
| Calories 612 | |
| Calories from Fat 430 | 70% |
| Total Fat 48.06g | 60% |
| Saturated Fat 18.96g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 146mg | 6% |
| Potassium 481mg | 14% |
| Total Carbs 2.27g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.49g | 0% |
| Protein 30.46g | 49% |
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