Abbachio Alla Romana. Italian Feast.

[Glorious Food and Wine is currently on holiday in Brazil (yey!). This is a republication of a post originally published in March 2006]

 


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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  • That roasted lamb looks really good. Nice and simple with some rosemary and sage. I do not have lamb nearly often enough.

  • Lamb is one of my favorite dishes along with a nice glass of wine and a refreshing salad. It makes my mouth water just talking about it.

    Thanks for the great recipe.

  • Phyllis S. Higgins

    I have been looking for a recipe for fried small doughnuts called zepplin – eaten at the feast of San Genaro