Abbacchio Alla Romana
Author Guy Grossi
My dad used to cook this dish for us at Easter time. He used to make it so amazing – I like to think my version is good but never like dad’s … It’s not your typical Sunday roast. It was lamb roast Italian style. The lamb was roasted well and juicy with lots of olive oil and white wine. This is almost a wet dish with meat falling off the bone. I still love to cook it now because it’s so flavoursome and replenishing and brings me back to those never ending festive afternoons.
- 1 baby lamb about 8kg before boning
- 2 onions chopped roughly
- 1 cup of good quality extra virgin olive oil
- 2 ripe tomatoes chopped
- 1 litre water
- salt and pepper
- 350ml of Italian white wine
- chopped sage leaves
- 6 whole garlic cloves
- 100 grams grated Parmesan
- 200 grams bread crumbs
- ½ bunch continental parsley, chopped
- 1 chili, chopped
Bone the lamb into small pieces and place into a shallow baking dish. Scatter with tomatoes, onion, parsley, sage, rosemary, salt and pepper.
Cut the garlic pieces into quarters and add to the tray. Pour on the olive oil, wine and water. Pick up each piece of lamb massage the flavours of the herbs, oil and wine into the meat.
Sprinkle with cheese and the breadcrumbs, allow for some of the cheese and breadcrumbs to coat the lamb out of the liquid so that during the roasting it forms a nice crust. Place in a pre heated moderate oven for 35 to 45 minutes until the lamb is tender and cooked. Remove from the oven and place in a serving dish with deep sides.
Pour the juices over the top of the lamb and serve.