Braised Lamb With Anchovies

Ingredients

• 25 g drippings
• 1 1/2 kg lamb, cubed
• 2 sprigs rosemary
• 4 sage leaves
• 3 garlic cloves, finely chopped
• 2 teaspoons plain flour
• 7 tablespoons white wine vinegar
• 2/3 cup white wine
• 4 anchovy fillets, salted

Directions

1. 1

   Heat the drippings in a large casserole pan over a medium heat. When it is smoking hot, add the lamb and brown all over.

2. 2

   Add the herbs and garlic to the casserole and season with salt and pepper. Stir to coat everything in the fat.

3. 3

   Sprinkle the flour over the meat and cook over a high heat for a minute or two, being careful not to burn the garlic.

4. 4

   Add the vinegar and wine, and allow the liquid to bubble up, scraping up the bits from the bottom of the casserole.

5. 5

   Reduce the heat and simmer the lamb for about 40 minutes until the meat is tender.

6. 6

   Just before serving take a ladle of juices from the pan, and mash the anchovy fillets into it before pouring back over the lamb.