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Roasted Lamb Roman Style

Status Approved
Name	Roasted Lamb Roman Style
Category	Meats, European, Italian
Serves/Yields	4
Difficulty	Easy
Prep. Time	15 min
Cook Time	1 hour
Introduction
	"The "abbacchio" which is served in Italy at Easter time is milk-fed baby lamb, so young and small that a leg will serve no more than 4 people. Baby lamb is almost impossible to find in the United States, but this method can be used to cook older lamb with excellent results.
Ingredients
	1 Lamb leg (about 3 pounds) 2 rosemary sprigs 2 oz lard or butter 4 large potatoes 1/4 cup white dry wine Sea_salt Fresh ground black pepper
Directions
Step: 1	Preheat the oven to 230C/450F/gas mark 8. Peel the potatoes and cut them into chunks. Sprinkle the lamb and potatoes with rosemary leaves, season with salt and pepper. In a heavy, heatproof casserole, brown the lamb on all sides in the butter or lard. Surround it with the potatoes. Bake for about 1 hour, or until tender. Turn the lamb and the potatoes occasionally so that they brown evenly. If necessary baste the lamb with a little white wine to prevent it browning too quickly. Transfer the lamb to a heated serving dish and surround it with the potatoes.

Time submitted: Tuesday, July 12. 2005 at 16:37:08
Contributed By: guido

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