Abbacchio alla Romana

Roman Roast Lamb

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

The unexpected ingredients of salty anchovies and sour vinegar cut the sweetness of lamb to perfection in this springtime Roman speciality. With a hint of garlic and rosemary, it’s the most delicious way to serve tender young lamb.

Ingredients

  • 1 kg/2 ¼ lb very young, tender lamb on the bone
  • 50 ml/

Method

  1. Wipe the meat carefully all over in case any bone shards remain, then cut into rough chunks about 7.5cm/3in square.
  2. Set a wide, deep frying pan with a heavy base over a low heat. Add the oil and butter, and heat together for 5 minutes.
  3. Add the kidney and meat chunks to the hot fat, browning them thoroughly all over. Season generously with salt and pep