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Abbacchio alla cacciatora in a cast-iron pan with golden lamb chops, rosemary, garlic, and amber vinegar pan sauce

Abbacchio alla Cacciatora: Roman-Style Spring Lamb with Anchovies and Vinegar

A traditional Roman braised lamb cooked stovetop with white wine vinegar, anchovies, garlic, and rosemary. Ready in under an hour.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1.2 kg bone-in baby lamb chops or shoulder pieces (abbacchio) cut into 6-8 pieces, excess fat trimmed
  • 4 tbsp extra virgin olive oil
  • 4 garlic cloves lightly crushed, skin on
  • 2 sprigs fresh rosemary
  • 1 dried peperoncino (red chili) small, whole
  • 6 anchovy fillets in olive oil drained
  • 120 ml dry white wine Frascati or similar
  • 60 ml white wine vinegar plus extra to taste at end
  • 1 tsp fine sea salt adjust after anchovies dissolve
  • 0.5 tsp black pepper freshly ground

Method
 

  1. Pat the lamb pieces dry with paper towels on all sides. Season lightly with salt and black pepper.
  2. Heat the olive oil in a wide, heavy-bottomed skillet over medium-high heat until it shimmers.
  3. Add the lamb in a single layer, working in two batches if needed. Brown for 3 to 4 minutes per side until deep golden. Transfer browned pieces to a plate.
  4. Reduce heat to medium. Add the garlic, one rosemary sprig, and the peperoncino to the fat remaining in the pan. Cook for 1 minute until fragrant.
  5. Add the anchovy fillets to the pan and press them with a wooden spoon for 1 to 2 minutes until they dissolve completely into the oil.
  6. Return the lamb to the pan. Pour in the white wine and let it bubble for 2 minutes, scraping any browned bits from the bottom.
  7. Add the white wine vinegar and stir briefly. Cover the pan with a lid, reduce heat to low, and simmer gently for 30 minutes.
  8. Remove the lid and increase heat to medium. Cook uncovered for a further 10 minutes until the sauce reduces to a loose, glossy consistency and the lamb reads at least 70 C / 160 F at the bone.
  9. Taste the sauce. Add a small splash of vinegar if the acidity has faded. Adjust salt.
  10. Remove the pan from heat. Add the second rosemary sprig and rest the lamb for 5 minutes before serving.

Notes

If you can't find milk-fed abbacchio, choose the smallest, palest lamb chops available - the younger the animal, the more delicate the flavor and the shorter the braise time needed.