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    Lamb Stewed with Wine, Herbs and Anchovies

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    Lamb Stewed with Wine, Herbs and Anchovies

    • Preparation time: 20 minutes
    • Cooking time: 40 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4


    • 25g lard
    • 8 meaty lamb chops (about 1.3kg in total)
    • 2 sprigs rosemary
    • 4 sage leaves
    • 3 cloves garlic, finely chopped
    • Salt and freshly ground pepper
    • 2 tsp plain flour
    • 120ml white wine vinegar
    • 120ml water
    • 4 salted anchovy fillets


    1. Heat the lard in a large casserole dish over a medium-high heat. When it is smoking, add the lamb chops and brown them all over.
    2. Add the herbs, garlic and seasoning. Stir to release the flavours and coat everything in fat. Sprinkle the flour over the meat and continue to cook over a high heat until the meat is quite dark (5-10 minutes). Be careful not to burn the garlic.
    3. Add the vinegar and water, scraping up the bits at the bottom of the casserole. Reduce the heat to medium and bring the liquid to a simmer. Then reduce the heat to low, cover the casserole, and cook for 40 minutes or until the meat is tender. Just before serving, take a ladleful of juices from the casserole and mash the anchovy fillets in it until quite dissolved before pouring it back over the meat. Serve.

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