As Christmas is near I wanted to share a typical Roman dish for the holidays. Enjoy!


  • 1 kg (2.2 lbs) lamb
  • 2 cloves garlic
  • 3 TBSP extra virgin olive oil
  • 2 sprigs of rosemary
  • 2 salt-packed anchovies
  • 1 cup white vinegar
  • 1 cup white wine
  • salt and pepper


In a large, heavy skillet, heat the olive oil and garlic over high heat and sauté until it begins to brown.

Remove the garlic and add the lamb.

Brown the meat on all sides, working in batches if necessary.

In a small bowl, combine the rosemary, anchovies, wine,vinegar, salt and mix well to combine.

Add this mixture to the meat and cook over high heat until the vinegar evaporates, turn fire lower cook for about 1 hour until meat is tender.