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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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