Steps

1. Cut the lamb into bite-sized pieces.
   🕒 02:22
2. Transfer the cut lamb to a bowl and season generously with salt and pepper (to taste), then massage to coat.
   🕒 03:30
3. Heat a frying pan, add extra virgin olive oil (to taste), and sear the lamb over high heat until browned on all sides. (Key Tip!) Searing quickly over high heat enhances the unique aroma of the lamb and locks in the juices.
   🕒 04:28
4. Move the browned lamb to one side of the pan, add more extra virgin olive oil to the empty space, and stir-fry garlic (1/3 clove) (minced) until fragrant.
   🕒 06:03
5. Once the garlic is lightly colored, add the anchovy fillets (2 pieces) and mix them with the garlic while crushing them with the heat.
   🕒 06:34
6. Stir everything together.
   🕒 06:56
7. Add white wine (100ml) and let the alcohol evaporate.
   🕒 07:02
8. Add the rosemary (1 sprig) (cut in half) to release its aroma.
   🕒 07:21
9. Drizzle in white wine vinegar (30ml). (Key Tip!) Adding vinegar sharpens the flavor and makes the dish more rich.
   🕒 07:35
10. Finish by adding butter (10g) to make the sauce smooth and mellow.
    🕒 07:49
11. Plate and serve. Completed.
    🕒 08:20