How to make Roman lamb

Tasty typical second course based on lamb meat: here is the recipe for Roman lamb!

Among the typical products of Roman cuisine, lamb stands out, a second course that is traditionally prepared with fresh lamb meat. Perhaps not everyone knows that the term abbacchio refers to the suckling or newly weaned lamb, particularly appreciated for its less fatty meat. This dish has also been included among the products that have been recognized as PGI (Protected Geographical Indication). Now let's see all the preparation steps .

Preparation of Roman lamb

1. First, cut the lamb into pieces, then wash the rosemary sprig and the sage and dry the herbs with a sheet of kitchen paper, then peel the garlic cloves.
2. Place the lamb in a baking dish or baking tray, add a drizzle of oil, 1 sprig of rosemary, sage, garlic, salt and pepper.
3. Mix well and cook in the oven at 180°C for around 40-50 minutes (this depends on the efficiency of your appliance).
4. When the meat starts to brown, turn it over and pour the white wine over it , then continue cooking, turning the lamb often and basting it with the cooking juices.
5. While the meat is cooking , prepare the classic sauce : wash the anchovies to desalt them well, then remove the bones and chop them finely.
6. Take the other sprig of rosemary, remove only the leaves and chop them well with a mortar or crescent.
7. Clean the other clove of garlic, remove the core and chop this too then mix everything together in a small bowl.
8. Add as much vinegar as needed to create a creamy sauce and keep it aside.
9. Once the meat is cooked, remove it from the oven, remove the garlic and rosemary and pour the sauce over the lamb, making sure to baste all the pieces well.
10. Put the lamb back in the oven at 180°C for about 5-7 minutes , then turn out and serve.

Alternatively we recommend you try the stewed lamb with artichokes .

storage

We recommend storing the second course of meat for a maximum of 1 day in the fridge , inside a special container with a lid.