Abbacchio alla Romana
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This is one of the most famous meat dishes from Rome. Abbacchio is the term used for a young lamb – there are a number of competing theories regarding the origins of the word. The first links it to the latin ovacula or ovecula, diminutives of ovis (sheep). The more popular theory is also the more grisly, suggesting that it comes from the phrase abbattimento “ad baculum” beating to death with a club (baculum).
Grisly definitions aside, if you’re going to eat lamb, then this is one of the simplest and best ways to do it.
Ingredients
for four
About a kilo of lamb, including chops
Olive oil
rosemary
garlic
two salted anchiovies
white wine vinegar
salt
pepper
How to do it
Simmer your garlic in a pan with some olive oil (or butter), then place your pieces of Lamb in the pan browning and seasoning them. Take of the leaves of the Rosemary, crushing them in a mortar with a pestle, along with the anchiovies and garlic. When mixed well, add some white wine vinegar.
When the lamb is cooked to your taste – rare is recommended – add the sauce, allowing excess vinegar to evaporate.
Serving suggestion
Place the lamb on a bed of roasted potatoes (also with rosemary), then pour over the remainder of the sauce and fat from the pan.
To drink
A dry Frascati white wine.
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Tags: alla romana, anchiovies, garlic, lamb, rome, rosemary
