Abbacchio alla romana
User Reviews
5.0
3 reviews
Excellent
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Total Time
1 hr
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Servings
4 -6
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Course
Main Course
Abbacchio alla romana
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Roman Style Roast Lamb
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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
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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.
Notes
- If you enjoyed this dish, please give it a 5-star rating!
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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