Lamb alla Romana

Lamb, Roman-style. This is a Mario Batali recipe.

Ingredients

1 pound of lamb

Marinade:

leaves of 1 sprig rosemary

1 anchovy or equivalent

1/8 cup white wine vinegar

salt to taste

Remaining ingredients:

2 tbsp olive oil

2 cloves garlic

1/2 cup dry white wine

Brown the garlic in the oil and remove. Brown the lamb and remove.

Coat the lamb in the marinade.

Return the lamb to the pan and cook off the vinegar slowly, about 10 minutes. Add the white wine and garlic. Cook for 1 hour.

Garnish with parsley and mint.