1. In a shallow bowl, mix the flour with the pepper. 2. A few pieces at a time, roll the lamb chunks in the flour to completely coat, and set aside (this is better done as stated in a bowl than in a resealable bag, in which they all gum together!). 3. Heat the olive oil in a non-stick skillet over medium-high heat; add the lamb chunks and saute briskly until they reach your desired degree of doneness (we like ours medium-rare, which is about 5-7 minutes). 4. Add the hot pepper flakes, and mix well. 5. Stir in the capers and the anchovies, mixing well, especially to get the anchovies broken up and well incorporated. 6. Remove from heat and serve immediately! ---------------------------------------------------------------------------
Nutrition
Ingredients
