Abbacchio alla Romana
Abbacchio, a suckling lamb that is about a month old and weighs no more than fifteen pounds, is a springtime fixture on Rome’s tables. In the days leading up to Easter, I place a special order with my butcher for a whole abbacchio, then marinate it and roast it the Roman way: with anchovies, garlic, herbs, and vinegar. The exquisitely tender meat is the protagonist of huge Easter feasts, which typically include no fewer than fifteen friends and family members, but I have scaled the recipe down to just the shoulder for more accessible daily use. I have also included a pan sauce, which may not be traditionally Roman but is delicious, especially with Patate al Forno on the side. Marinate the lamb overnight before roasting.
11 ingredients
Prep: 1 hr 45 mins
Cook: 4 hrs 5 mins
Abbacchio alla Romana
Ingredients (11)
Ingredients (11)
Instructions
Combine the salt (2 Tbsp), pepper (1 tsp), olive oil (2 Tbsp), garlic (2 cloves), rosemary (3 sprigs), sage (6 leaves), and anchovy paste (3 fillets) in a small bowl and stir until smooth.
Using your hands, massage the marinade over the lamb (4 lb), distributing it evenly.
Transfer to a covered container and refrigerate overnight.
Remove the lamb from the refrigerator about 90 minutes before you plan to roast it to bring it to room temperature.
Transfer the meat and marinade to a roasting pan.
Preheat the oven to 325 °F.
Pour the vinegar (2 Tbsp) over the meat and baste with the marinade.
Roast the lamb for 1 hour, covered with aluminum foil.
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