Roman-style lamb is a delicious traditional dish from Roman cuisine. Prepared with lamb meat, it is slowly cooked in a flavorful mix of white wine, wine vinegar, and seasonings like rosemary and garlic. Anchovies add a salty note to the preparation. The result is tender and flavorful meat that melts in your mouth.
Wash and dry the meat cut into pieces, season generously with salt and pepper, and place in a previously heated baking dish.
Brown the meat, and when it has taken on a uniform color, pour in the wine or water and vinegar, and add a mixture of chopped rosemary, anchovies, and garlic.
Let it cook on low heat for about 30 minutes, then serve hot.
Store in the refrigerator in an airtight container for up to 3 days
Typical dish of Roman cuisine
Italia, Lazio
| Energy (kcal) | 265.06 |
| Carbohydrates (g) | 0.09 |
| of which Sugars (g) | 0.09 |
| Fat (g) | 21.64 |
| of which Saturates (g) | 10.53 |
| Protein (g) | 17.49 |
| Fiber (g) | 0.01 |
| Sale (g) | 0.09 |
