Wash and dry the meat. Put it to fry in a fireproof pan with oil, garlic, rosemary. Then add a salt.

Mix the anchovies with the garlic cloves and dilute it with red or white vinegar until you get a sauce.

When the lamb is fried on all sides, soak it in the sauce and continue cooking at a medium temperature.

Remove the meat from the pan; if the sauce is too thick, dilute it with a little of water, place it in a saucepan and serve separately from the lamb.