ingredients (4 people)
fillets of lamb: 1 kilo
lard: 40 grams
white vinegar: 1/2 glass
garlic: 2 slices
Chop a lamb into a pieces and get it brown at the bright fire in the lard.
Salt it and pepper it, then cook it for about 45 minutes with minced garlic, sage and rosemary.
Then water it up with vinegar and half a glass of water.
In a small pan mash filets of anchovies and cook it in the juice of ready-made meat.
Put the dressing of anchovies on the lamb and continue cooking for a few minutes at the light fire.