To prepare abbacchio alla romana: cut the lamb into regular pieces, wash the lamb meat and cut it into pieces. Salt and add a pinch of pepper to taste and brown it in a nonstick pan with a drizzle of extra virgin olive oil.
Prepare a mixture with rosemary, garlic and anchovies. Pour in a drizzle of white wine and turn the meat carefully.
Add the chopped mixture made earlier and cook over low heat for 30 minutes. Turn the meat and if necessary, slightly dilute during cooking with a trickle of water. Serve on a serving plate piping hot.
