Lamb with garlic sauce (6 portions)
1 spoon fresh rosmarin
5 garlic pieces
3-4 spoons vinager
1 Kg. tender lamb meat from bow
1 dl olive oil
Start with the sauce: mince rosmarin. Drain anchovies, dry them with crepe paper and cut them carefully. Chop garlic.
Grind everything in the martel until you achieve like a pasta. Add vinager, a little bit at the time, to obtain a white cream. Split garlic in two and fill the lamb meat with them. Then cut the meat in smaller pieces and sprinkle pepper over.
Warm up olive oil in a big pan. Set the pieces of meat in and burn them lightly changing often side, for 5 minutes. Bring down the temperature and keep on cooking for other 5 minutes or until they are done.
As soon as meat is ready, add the garlic cream. Let it warm, spread pepper all over, put salt if needed and put the fat over as a sauce to keep it at the right temperature.