LAMB CASSEROLE ROMAN-STYLE

Preparation Method :

• Pound the garlic and anchovies with a pestle and mortar (or mash to a smooth paste) and mix in the vinegar.
• Cook the rosemary in the oil for 5 minutes in a large flameproof casserole over medium heat.
• Meanwhile coat the lamb cubes with seasoned flour. Remove the rosemary sprig from the pan.
• Sauté the lamb, in two batches, in the oil over medium-high heat until all the surfaces are sealed and brown.
• Reduce the heat and add the anchovy mixture to the lamb.
• Cover and cook 20 minutes, stirring frequently. Season and serve immediately, garnished with lemon wedges.