Kitchen Recipe Collection
Italian Abbacchio al Forno (Roasted Lamb)
The traditional Roman Easter centerpiece. Young spring lamb, deeply marinated in garlic, rosemary, and white wine, slow-roasted with potatoes.
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Servings
- 6
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 6 servings
- leg or shoulder of young lamb (abbacchio), bone-in
- yellow potatoes (quartered)
- garlic (lots, crushed)
- fresh rosemary and sage
- dry white wine
- white wine vinegar
- extra virgin olive oil
- coarse salt and black pepper
Equipment
- Large roasting pan
Instructions
- 1
Score the Meat
Make several deep slits into the lamb with a sharp knife. Stuff each slit with a piece of garlic and a small sprig of rosemary.
- 2
The Rub
Massage the lamb generously with olive oil, coarse salt, and black pepper. Place it in a large roasting pan.
- 3
The Liquid
Pour a mixture of white wine and a small splash of white wine vinegar into the bottom of the pan (this acidity cuts the gaminess of the lamb).
- 4
First Roast
Preheat oven to 375°F (190°C). Roast the lamb for 45 minutes, basting occasionally with the wine and juices.
- 5
Add Potatoes
Toss the quartered potatoes with olive oil, salt, and rosemary. Arrange them around the lamb in the roasting pan.
- 6
Second Roast
Roast for another 45-60 minutes. The potatoes will cook in the rendering lamb fat.
- 7
Crisp the Skin
If the lamb isn't browned enough, turn the oven to broil for the last 5 minutes to crisp the exterior.
- 8
Rest
Remove the lamb and let it rest on a carving board for 15 minutes.
- 9
Serve
Carve the meat and serve it surrounded by the golden, crispy, fat-soaked potatoes.
Cooking Tips
- Abbacchio refers specifically to very young milk-fed lamb, which is incredibly tender and mild. Standard lamb works, but has a stronger flavor.
- The splash of vinegar is a traditional Roman trick to balance the richness of the meat.
Variations
- Abbacchio alla Cacciatora: The lamb is cut into pieces and braised on the stove with anchovies, garlic, and vinegar.
Chef's Notes & Storage
- You cannot have Easter in Rome without Abbacchio.
Nutrition Estimate
580 calories · 45g protein · 25g carbs · 32g fat · 3g fiber per serving
