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- Baby Lamb Cacciatora
- (Abbacchio alla Cacciatora)
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- Ingredients:
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3 lbs baby lamb, combination of leg, shoulder, ribs and kidneys
4 salted anchovies
1 sprig fresh rosemary
3/4 cup good white vinegar
3 cloves garlic
4 tbs extra virgin olive oil
2 oz vegetable shortening
Salt and pepper
Directions:
Cut the baby lamb in equal pieces, each about 2 oz.
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- Rinse them to remove bone splinters and dry thoroughly.
Saute 2 cloves of garlic in 4 tbs olive oil and shortening in a saucepan large enough to contain all the pieces of lamb in a single layer.
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- Discard the garlic.
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- Add the pieces of lamb, turning the meat until all sides are evenly browned.
In the meantime, wash and fillet the anchovies.
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- Mince the rosemary leaves finely, together with the remaining garlic and the anchovy fillets.
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- Pour the resulting mixture into 3/4 cup vinegar, mixing well.
When the meat is browned, add pepper and a small amount of salt (remember that the anchovies are salty) moistening first with the vinegar mixture and then with water and continue to cook, over a medium heat for 30 minutes.
When the baby lamb is ready, arrange the meat in a pre-heated serving platter together with its cooking juices and serve.
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- That's it!
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