Roman lamb cacciatora with rosemary potatoes

Ingredients

For 1 serving

• Leg of lamb140 g
• White wine vinegar2 tablespoons
• Garlic2 cloves
• Rosemary2 g
• Anchovies in oil2
• Potatoes200 g
• Chicory greens150 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: fish, sulphites,

In season: March – May

Method

1. Preheat the oven to 200 °C (conventional). Peel the potatoes, cut them into wedges about 2 cm thick, toss them in a roasting tin with half the oil, half the rosemary and a pinch of salt and roast for 30 minutes, turning halfway, until golden and crisp.
2. Meanwhile cut the leg of lamb into pieces of about 4 cm and pat dry. Heat the remaining oil in a pan over medium-high heat and brown the lamb for 6–8 minutes, turning, until golden on every side; season with salt and pepper.
3. Add a splash of water, cover and cook over low heat for 25 minutes, turning now and then, until the meat is tender.
4. Meanwhile clean and wash the chicory and boil it in salted water for 8 minutes, until the stalks are tender; drain and squeeze lightly.
5. In a mortar, or chopping finely with a knife, pound the garlic with the remaining rosemary and the anchovies to a paste, then loosen it with the white wine vinegar.
6. Pour the sauce over the lamb and cook uncovered for 5 minutes over medium heat, stirring, until the vinegar has reduced and coats the meat. Serve with the potatoes and chicory.