Abbacchio - Roman-style Suckling Lamb
Abbacchio, or suckling lamb, has been a Roman springtime delicacy since ancient times, and today this dish is often served for Easter celebrations. The lamb is seasoned with a garlicky paste that includes anchovies – these lend a salty, savoury kick and are the modern replacement for garum, a fermented fish sauce widely used in Ancient Roman cuisine. We’ve used a leg of lamb here in place of suckling lamb. The #Abbacchio Romano has been included in the list of Protected Geographical Indications (#PGI).
INGREDIENTS: 1 kg bone-in lamb leg (about 4 pounds) ¼ cup fresh rosemary leaves 6 sage leaves 3 garlic cloves, coarsely chopped 2 salted anchovies washed and formed into a paste 1 cup white wine vinegar (and 1 cup to marinate) 2 tbsp olive oil, plus extra, to drizzle 2 cups dry white wine (and 1 cup to mariante) roast potato wedges, to serve
1 tablespoon all purpose flour
salt and black pepper to taste
Cut the meat into pieces and let it marinate in wine and vinegar overnight. Drain the meat from the marinade and flour it. In a large pan heat the oil and brown the lamb over high heat for about 10 minutes. Add the rosemary, chopped sage and garlic. Pour the wine mixed with the vinegar and let it evaporate almost completely. Now add a ladle of boiling water mixed with vinegar, cover and place in a preheated oven at 180 ° for an hour. While the lamb is cooking, transfer two or three tablespoons of its cooking sauce in a small pan and the anchovies over a low heat. When they are completely melted, mix well and pour the sauce over the meat. Salt and pepper. Pass the Roman lamb over an hot serving dish and serve with veggies.