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Abbacchio alla romana (Roman Style Roast Lamb)
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Abbacchio alla romana

Roman Style Roast Lamb
Total Time1 hour
Course: Main Course
Cuisine: Lazio
Keyword: roasted

Ingredients

  • 1.5 kilo / 3 lbs bone-in lamb shoulder (about 6 chops) cut into serving pieces
  • 1 clove garlic
  • 1 sprig fresh rosemary
  • 1-2 sprigs fresh sage
  • Olive oil or lard
  • Salt and pepper
  • White wine

For the finish

  • 1-2 cloves garlic
  • 2-3 anchovy fillets
  • 1-2 Tbs white wine vinegar or enough to form a liquid paste

Instructions

  • In a large sauté pan or braiser, brown the lamb pieces in olive oil (or lard) well on all sides over a lively flame. Seasoning them generously with salt and pepper as you go.
  • Lower the flame and add the garlic, rosemary and sage. Sauté for just a few moments, until you can small the garlic's fragrance.
  • Add a good splash of white wine, turning the lamb pieces around once again to coat them well.
  • Now cover the pan tightly. Let the lamb braise, covered, over very gentle heat until very tender, about 30-45 minutes. Moisten the pan as needed with a few drops of wine or water.
  • Meanwhile, mince or mash together the garlic and anchovy into a fine paste. Moisten with a good drizzle of the vinegar.
  • About 10 minutes or so before the lamb is done, uncover the pot and remove the garlic and herbs you added at the beginning, then add the garlic-and-anchovy paste and mix well. Cover the pan again and finish your braise.
  • Serve hot.