Abbachio Alla Romana


It was a quiet weekend, catching up on my life in Brussels, meeting friends I haven’t seen in a long time and a delicious dinner on Saturday night. Home cooked and all.Looking for inspiration, I picked up The Silver Spoon. Unlike last time, my attention was drawn now by their meat recipes. Lamb to be precise. A nice dinner of lamb, roasted potatoes, a rich gravy, and a good bottle of wine. I know it might sound boring but after weeks of eating in restaurants, hotels, in planes and trains, I was in desperate need for some TLC.

So without any further debate, we opted for the roman spring lamb recipe or Abbacchio Alla Romana (serves 4, adapted from the Silver Spoon).

1kg leg of lamb
plain flour for dusting
3tbsp olive oil
3 fresh rosemary sprigs
4 fresh sage leaves
1 garlic clove, crushed
175ml white wine
5tbsp white wine vinegar

The recipe asks you to chop the leg into pieces, however we preferred cooking it whole. Preheat the oven to gas mark 4 (180°). As we didn’t opt for the lamb pieces, the following didn’t apply: dust the pieces with flour, and cook over light heat until browned all over (10 min). Season the lamb with salt and pepper, add the rosemary sprig and sprinkle with the sage and garlic.
Mix together the wine and the vinegar, and add to the roasting tin and cook until the liquid has almost completely evaporated;
Add 150ml of boiling water and the potatoes, cover and roast until tender.
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