Roman Lamb

Состав / Ингредиенты:

• Lamb 1 Kilogram
• Rosemary 50 Grams
• Garlic 30 Grams
• Anchovies 30 Grams
• Olive oil 50 Grams
• Wine vinegar 80 Grams
• Salt (to taste) 1 Pinch
• Ground black pepper (to taste) 1 Pinch
• Ginger 30 Grams
• Red wine 100 Grams
• Lamb 200 Grams

	Trim excess fat from the lamb ribs.
	Tie the ribs with string to form a crown shape.
	This will help them retain their shape.
	In a pan with hot oil, sauté the anchovies and rosemary. Season with salt and pepper, add red wine and the lamb. Cover and simmer until cooked through.
	Mix rosemary leaves, ginger, garlic, and anchovies for the stuffing.
	Add wine vinegar.
	Place the finished ribs on a serving plate, remove the strings, and drizzle with the sauce.