Abbacchio alla Romana — Roman Suckling Lamb with Anchovy and Vinegar

Pat the lamb pieces completely dry with paper towels — surface moisture is the enemy of a good sear. Season all over with salt and pepper.

Heat olive oil in a wide, heavy casserole or Dutch oven over high heat until shimmering. Brown lamb in batches, 4–5 minutes per side, until deep golden on both sides. Do not crowd the pan. Transfer browned pieces to a plate.

Reduce heat to medium. Add 2 cloves of garlic (lightly crushed, skins off), the rosemary sprigs, and sage leaves to the same pan. Stir for 1 minute until fragrant.

Return all lamb to the pan. Pour in the white wine and scrape up any browned bits stuck to the bottom.

Bring to a gentle simmer, cover partially, and cook over low heat for 45–50 minutes, turning the lamb once halfway through. The meat should be very tender when pierced with a knife but not yet falling off the bone.

While the lamb braises, make the finishing paste: finely chop or pound the remaining 2 garlic cloves together with the anchovy fillets until you have a coarse, cohesive paste.

Stir the anchovy-garlic paste and white wine vinegar directly into the pan. Increase the heat to medium and cook uncovered for 5–8 minutes, stirring occasionally, until the paste has fully dissolved into the sauce.

Taste for balance: if the sauce is too sharp, add a small splash of water or white wine; if it tastes flat, a few more drops of vinegar will bring it back.

Serve straight from the pan with crusty bread to absorb the sauce, or alongside roasted potatoes.