Roman-Style Spring Lamb With Fresh Sugar Snap Pea Salad Recipe

Name: Roman-Style Spring Lamb With Fresh Sugar Snap Pea Salad Recipe
Ingredients: 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3 pounds young lamb from the shoulder or the leg, cut into uniform 2-inch chunks; 2 tablespoons cooking fat, preferably lard or olive oil; 1 tablespoon chopped fresh rosemary; 1 teaspoon chopped garlic; 2 teaspoons flour; 1/2 cup white wine vinegar or Champagne vinegar; 4 large anchovy fillets, chopped; 3 cups sugar snap pea salad with Calabrian pepper and fennel (see recipe), omitting the pecorino Romano

cooking.nytimes.com

The Romans make a classic dish in the spring with very young milk-fed lamb Such meat is hard to find in American supermarkets, but the technique, which involves a short braise in vinegar and water...

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Ingredients

1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 pounds young lamb from the shoulder or the leg, cut into uniform 2-inch chunks
2 tablespoons cooking fat, preferably lard or olive oil
1 tablespoon chopped fresh rosemary
1 teaspoon chopped garlic
2 teaspoons flour
1/2 cup white wine vinegar or Champagne vinegar
4 large anchovy fillets, chopped
3 cups sugar snap pea salad with Calabrian pepper and fennel (see recipe), omitting the pecorino Romano