Young Lamb with Garlic and Vinegar
2.20 pounds of young lamb cut into pieces
For the sauce:
4 cloves of garlic
1 cup of vinegar
- Wash and dry the meat. Put it to fry in a fireproof pan with oil, garlic, rosemary. Then add a salt.
- Mix the anchovies with the garlic cloves and dilute it with red or white vinegar until you get a sauce.
- When the lamb is fried on all sides, soak it in the sauce and continue cooking at a medium temperature.
- Remove the meat from the pan; if the sauce is too thick, dilute it with a little of water, place it in a saucepan and serve separately from the lamb.
- Serving Size: 4
- Calories: 285
Keywords: lamb, garlic, anchovies, rosemary, vinegar