Springtime in Rome means two things – beautiful weather and Abbacchio alla Romana.
This quintessential Italian dish is otherwise known as Roman Roast Lamb. It combines young lamb, salty anchovies, rosemary, sour vinegar and dry wine. The dish creates flavors that blossom, much like the season itself. It has been served in Rome for centuries and is a popular dish to serve in Italian homes at Easter.
Quick and easy Abbacchio alla Romana recipe
Ingredients
2 tablespoons of olive oil
A knob of butter
2.5 kg of lamb (a leg of lamb is best)
¼ cup of rosemary (finely chopped)
4 anchovies
¼ cup of vinegar (red wine vinegar is best)
8 garlic cloves (finely chopped)
Salt and pepper
1 cup of dry white wine
Serves 6–8
Prep time: 15 minutes
Cook time: 1 hour+
Directions
Preheat your oven to 220 degrees.
Add the olive oil and butter to a skillet. Heat the skillet making sure it is covered in the oil/butter mixture.
Once the butter is melted, add the lamb and brown on all sides until sealed. Season with salt and pepper to taste.
Meanwhile, in a separate bowl, combine the chopped garlic and rosemary, anchovies, red wine vinegar and salt. Mix together well. You can use a pestle and mortar to achieve a really good, fine mix.
When the lamb has sealed and browned on both sides, transfer it to a pre heated deep roasting dish.
Pour or scatter the ingredients from the bowl over the lamb. Place the roasting dish into the preheated oven.
Cook in the oven until the meat is cooked through and tender. This will take about 45 minutes to 1 hour.
Halfway through the cooking time, take the roasting dish out of the oven. Pour a cup of dry white wine over the lamb to keep it moistened. Place the dish back into the oven to continue cooking.
Once the lamb has cooked all the way through, remove from the oven. Leave to stand for several minutes before serving.
Abbacchio alla Romana pairs well with
This deliciously salty lamb dish pairs well with polenta, fava beans or Cacio e Pepe. Cacio e Pepe is a classic pasta dish from Rome made with pasta, black pepper and grated Pecorino Romano cheese.
Alternatively, keep it simple and serve Abbacchio alla Romana with potato wedges and cooked mixed vegetables.
If you would like to learn more Italian recipes, check out these posts –
