Lamb Cacciatora - the Hunter's Lamb, with Anchovies and Vinegar

Serves 6

Ingredients

1.3 kilo lamb, cut from the leg into 2 1/2 cm. cubes
2cloves garlic
6 anchovies which have been salted and then soaked till free of salt (see below)
150 ml wine vinegar
45 ml olive oil
1 sprigs rosemary, tied together with string;
Salt and fresh ground pepper.

Method

Pound the garlic and the anchovy fillets in a mortar until they are a paste and then blend thoroughly with the vinegar.

Dry the pieces of lamb on paper towels.

Heat the oil and rosemary in a large frying pan over moderate heat for about 5 minutes until the oil becomes thoroughly impregnated with the rosemary and then discard the rosemary.

Raise the heat until the oil is almost smoking and quickly brown the lamb, a few pieces at a time, on all sides. When all are browned, reduce the heat slightly and continue cooking for about 5 minutes longer, or until the lamb is tender but still slightly pink on the inside.

The pieces must not be crowded in the pan otherwise they will steam and release their juices. In order to keep them crisp, use two pans if necessary.

Transfer the pieces to a hot serving platter, season with salt and pepper, and keep warm. Add the vinegar mixed with the garlic and anchovies to the pan, reduce over high heat to 1/3 its quantity, and pour it over the lamb.

(NOTE: Salted whole anchovies should be used in place of the usual canned- in- oil variety. Wash off the excess salt, then soak them in two changes of water, each soaking lasting about 1/2 hour. After the excess salt has been washed and soaked away (you can judge their salinity by tasting- they should be less salty than the canned variety), fillet them, wash again, pat them dry on paper towels, place them in a jar, cover them with oil (and a few slivered garlic cloves, if desired), and keep them in the refrigerator until needed. If jar is tightly covered and the fillets are immersed in oil at all times, they will last for at least a month.)

Anchovy fillets prepared in this manner are much firmer in texture than the canned variety, and also far less salty. Their flavour is incomparably superior.