Abbacchio alla Romana

Name: Abbacchio alla Romana
Yield: 2 servings
Cuisine: Italian
Ingredients: 1kg lamb shoulder or leg, in pieces on the bone; 4 garlic cloves; 2 sprigs rosemary and a few sage leaves; 150ml dry white wine; 2 tbsp white wine vinegar; 3 anchovy fillets; Olive oil, salt and pepper

Abbacchio alla romana/ah-BAH-kee-oh AH-lah roh-MAH-nah/

Also known as: Roman-Style Lamb, Abbacchio alla Cacciatora, Roman Easter Lamb

About this dish

Young lamb pan-roasted with garlic, rosemary, white wine and vinegar, finished with a pounded anchovy sauce.

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Ingredients

🐑1kg lamb shoulder or leg, in pieces on the bone

🧄4 garlic cloves

🌿2 sprigs rosemary and a few sage leaves

🍷150ml dry white wine

🍶2 tbsp white wine vinegar

🐟3 anchovy fillets

🫒Olive oil, salt and pepper

Method

Serves 2

Brown the lamb well in olive oil and season.

Pound the garlic, rosemary, sage and anchovies with the vinegar into a rough paste.

Add the wine to the lamb and let it bubble, then cover and cook gently for about 1 hour, adding water if needed.

Stir in the anchovy paste and cook for a few more minutes until the sauce coats the meat.

Serve with roast potatoes.

✓ What Makes it Authentic

Abbacchio is milk-fed lamb from Lazio, traditionally eaten in Rome at Easter.

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