Roman-style lamb is a tasty traditional dish from Roman cuisine. Made with lamb, it is slowly cooked in a flavorful mix of white wine, wine vinegar, and aromas such as rosemary and garlic. The anchovies add a salty note to the preparation. The result is tender, flavorful meat that melts in your mouth.
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Wash and dry the meat cut into pieces, season generously with salt and pepper, and place it in a previously heated baking dish.
Brown it, and when it has taken on an even color, pour in the wine and vinegar, then add a chopped mixture of rosemary, anchovies, and garlic.
Let it cook over very low heat for about 30 minutes, then serve piping hot, garnished with sprigs of fresh rosemary.
Store in the fridge for a maximum of two days.
Store in the refrigerator in an airtight container for up to 3 days
Typical dish of Roman cuisine
Italia, Lazio
| Energy (kcal) | 236.55 |
| Carbohydrates (g) | 0.08 |
| of which Sugars (g) | 0.08 |
| Fat (g) | 18.45 |
| of which Saturates (g) | 8.98 |
| Protein (g) | 14.71 |
| Fiber (g) | 0.01 |
| Sale (g) | 0.08 |
