PT1H30M
Add the lamb in batches so as not to overcrowd the pan, frying each time until evenly dark and golden in colour. Remove from the pan and set aside in a bowl, reserving the oil and fat
Reduce to a medium heat and return any fat from cooking the meat. Add the garlic cloves and allow to roast and caramelise in the lamb fat. Once golden, add the anchovies and stir until dissolved. Add the tomato paste, allow to cook briefly while stirring, then add the white wine and reduce by 3/4
Lamb navarin