Only the Sicilians would conjure a liasion between fresh anchovies and young lamb. Each is delicate and that is the secret of this dish. Cook it low and slow.
- 1 kg lamb, cut into 3 cm dice, floured
- 350 g anchovies, fresh, deboned
- 45 ml olive oil
- 45 g wheat flour
- 4 garlic cloves
- 2 tbsp wine vinegar
- 10 g black pepper, cracked
- Salt, large pinch
- 1 sprig parsley
In olive oil flavoured with a parsley sprig over a medium heat fry the cloves of garlic. When the garlic is evenly brown remove from the oil, increase heat and fry the floured pieces of lamb.
Season the lamb, cook covered over low heat for 40 minutes.
Remove the lamb from the pan and and keep warm.
Deglaze the pan with the vinegar, add the anchovies, cover and allow them to melt into the cooking liquid.
Replace the lamb in the pan, leave to cook covered for a few minutes until the lamb has absorbed the anchovy flavour.