This recipe came from Uta Taylor, a friend’s mother who is Italian. She calls it agnello all’acciuga—it sounds so much better in Italian. Anchovies are often paired with lamb and they reveal one side of lamb’s split personality. It takes well to the milder spring flavors of dill and peas but it can handle the punch of anchovies and red wine vinegar. Lamb neck is suggested, but pieces of shank or shoulder chops will work. As the lamb
