Name: Abbacchio alla Romana (Roman Roast Lamb)
Yield: Serves 4
Cuisine: Italian
Ingredients: 2 large preserved, salted anchovies, or 5 canned anchovy fillets in oil, drained; 2 x 6 cm/2 ½ in rosemary sprigs; 60-75 ml/4-5 tbsp red wine vinegar; 4 garlic cloves, peeled; sea salt and ground black pepper; 250 ml/8 fl oz/1 cup water; 1 lamb’s kidney, cubed; 350 ml/12 fl oz/1 ½ cups dry white wine or water; steamed broccoli, to serve (optional); 1 kg/2 ¼ lb very young, tender lamb on the bone; a knob/pat of butter; 50 ml/2 fl oz/¼ cup olive oil

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/

Europe
Italy
Rome
Main course
Mediterranean
Gluten-free

Method

Wipe the meat carefully all over in case any bone shards remain, then cut into rough chunks about 7.5cm/3in square.
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.
Add the kidney and meat chunks to the hot fat, browning them thoroughly all over. Season generously with salt and pep

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