Rosemary Lamb

Instructions

1. 1

   Peel the garlic.

2. 2

   Chop it along with the anchovy fillets.

3. 3

   Pound everything in a mortar.

4. 4

   Add the vinegar.

5. 5

   Cut the meat into 3 cm cubes.

6. 6

   Season and sprinkle the meat pieces with flour before coating them.

7. 7

   Sauté the rosemary in a pot with olive oil.

8. 8

   Replace it with the meat, which should brown on all sides over high heat.

9. 9

   Lower the heat, add the garlic-anchoi mixture.

10. 10

    Cook for 25 minutes.

11. 11

    Turn the meat pieces occasionally.

12. 12

    Squeeze the lemons.

13. 13

    Remove the meat and deglaze the pot with lemon juice.

14. 14

    Serve the meat with the sauce.