Abbacchio alla Romana

Name: Abbacchio alla Romana (Roman Roast Lamb)
Yield: Serves 4
Cuisine: Italian
Ingredients: 4 to 5 tablespoons red wine vinegar; 2¼ lb very young, tender lamb on the bone, cut into chunks the size of a small apple; knob of butter; 2 large anchovies preserved in salt, or 5 canned anchovy fillets in oil, drained well; 2 fresh rosemary sprigs; 4 garlic cloves, peeled; salt and freshly ground black pepper; 1 cup dry white wine or water; 1 lamb’s kidney, cubed; 3 tablespoons olive oil

Roman Roast Lamb

Preparation info

Serves
4

Difficulty
Medium

Appears in

Classic Italian Cooking

By Valentina Harris

Published 2008

About

A delicious way of serving young lamb. The surprise ingredients are the salty anchovies and the sour bite of the vinegar, which cuts the sweetness of the lamb to perfection. This is a Roman specialty in springtime, when young lamb is traditionally plentiful.

Ingredients

2¼ lb very young, tender lamb on the bone, cut into chunks the size of a small apple
3 tablespoons

Europe
Italy
Rome
Main course
Mediterranean
Gluten-free

Method

Wipe the meat carefully all over in case of bone shards. Set a wide, deep skillet with a heavy base over a low heat. Pour in the olive oil, add the butter, and heat together for 5 minutes.
Add the kidney and meat chunks to the hot fat and cook until sealed and browned. Season generously with salt and pepper and reduce the heat.
Cover and allow to simm