Roman Roast Lamb

Abbacchio alla Romana

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

There is something delightfully coarse about this dish, a far cry from prissy roast lamb with new potatoes, mint sauce and garden peas. This lamb comes in man-sized hunks and is drenched in oil, garlic and herbs: just made for ‘eating as an experience’ - holding the meat in your hands, with grease running down your chin. It is the distant, lingering flavour of the anchovy which marks the dish as uniquely Roman or Laziale. This is a race of people who are strong, full-blooded and very earthy