Abbacchio alla Romana
Tender milk-fed lamb braised with rosemary, garlic, white wine, vinegar, and anchovies. A savoury Easter favourite from the Roman countryside.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •heavy-based casserole or Dutch oven
- •mortar and pestle
- •wooden spoon
- •tongs
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 30 g
- carbs
- 4 g
- fibre
- 1 g
- protein
- 46 g
- calories
- 480 kcal
Instructions
- 1
Pat the lamb pieces thoroughly dry with kitchen paper and dust them lightly with the plain flour.
- 2
Heat the olive oil in a wide, heavy-based casserole over medium-high heat.
- 3
Add the lamb pieces in a single layer without overcrowding the pan.
- 4
Brown the meat thoroughly on all sides until a deep golden crust forms.
- 5
Season the browned meat with the fine sea salt and freshly ground black pepper.
- 6
Pour in the dry white wine and let it bubble vigorously until the alcohol vapour subsides.
- 7
Lower the heat, cover the pan with a tight lid, and simmer gently for thirty minutes.
- 8
Pound the garlic, rosemary, sage, anchovies, and white wine vinegar into a paste using a mortar.
- 9
Pour the anchovy and herb mixture over the lamb, stirring well to coat the pan juices.
- 10
Simmer uncovered for five minutes until the sauce turns glossy, aromatic, and slightly thickened.
Chef's tips
Milk-fed lamb is naturally tender and delicate, so avoid boiling it aggressively. Crushing the anchovies thoroughly into the vinegar ensures they melt into the cooking juices without leaving visible fish pieces, delivering pure savoury depth.
Ingredient substitutions
- abbacchio (milk-fed lamb) → young spring lamb shoulder, increasing the braising time by fifteen minutes
- plain flour → cornflour for a gluten-free dish, or omit entirely
- salted anchovy fillets → one tablespoon of smooth anchovy paste
Storage
Store leftover lamb in a sealed container in the refrigerator for up to two days.
Reheating
Reheat gently in a covered pan over low heat with a splash of water until hot throughout.
Common mistakes to avoid
- •Crowding the pan when browning the lamb, which causes the meat to steam rather than develop a rich crust.
- •Adding the vinegar and anchovy mixture too early in the cooking process.
- •Using mutton or mature lamb, which requires far longer stewing and has an overwhelmingly strong flavour.
Serving suggestions
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