Roman-style Lamb Pot Roast

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This is what I had been raring to cook for a long time because I read this recipe first in a book gifted to me by a cousin. It is a book filled with 1000 classic recipes which was sent to me from Canada. And I am.not disappointed. 

This is my most reliable dutch oven sent to me from US three years ago. I can't see it sold in the stores even until.now. perhaps, the local caserole or caldero which cooks in open fire is still.most favorite by folk cooks. I am a proud owner of this dutch oven which comes in handy for braised dishes or stew. 

By the way, the Roman Lamb Pot Roast earned 34 points or just a third fave after the tie in the first spot, shepherd's pie and moroccan spiced lamb chuncks stew which got 35 points. We had fun during the  cookoff and garden lamb party.

Ingredients:
Lamb, leg part or chunks of meaty part
Salt and ground pepper
Flour, as needed for dredging
Olive oil
Garlic, chopped
Rosemary, dried or fresh
White wine
Anchovy stock
Anchovies
Balsamic venigar or ACV, small amount
Garlic cloves
Lemon zest

Preheat oven to 200C
Season lamb with salt and pepper then dredge in flour. Discard remaining flour.
Heat Dutch Oven and add olive oil then add lamb. Brown the lamb on all sides then add the chopped garlic and dried rosemary. Cook for another 2 minutes.
Add white wine and chicken stock and let boil. Cover and cook in the oven for about two hours. Check after an hour and Add more wine and stock if the liquid is reduced too much.
About 15 minutes before the two hours, pestle or blender vinegar, anchovies and garlic turning them into paste. Stir in the paste to the lamb.
Continue cooking for 30 minutes or until the meat falls off the bone.
Serve lamb in a platter and pour remaining sauce. Setve with stir-fried vegetables or mashed potatoes.







Location: La Carlota City, Negros Occidental, Philippines

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