The Baby Lamb Chops with anchovies, garlic, and rosemary, is one of the favorite recipes of the Roman cuisine that you will find in many Roman restaurants. Though it’s a traditional Spring recipe, it is the perfect comfort dish for the Fall.
Ingredients: (4 servings)
Preparation Time: 55 Minutes
1 Kg Lamb chops
3 cloves of garlic
3 anchovy fillets
Sprig of Rosemary
3 tablespoons extra virgin olive oil
1 dl vinegar
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 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 stand. 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.
Recipe is taken from a cookbook created by:
Regione Lazio, Assessorato all’Agricoltura entitled, “ Una buona regione, anzi “eccellente.” Published by Edizioni C. Lindbergh & P.
