Abbacchio al Forno (Roast Lamb with Potatoes)

Author Notes

Next to abbacchio a scottadito (piping hot grilled lamb chops) and abbacchio alla cacciatora (Ada Boni's favourite way to appreciate this tender lamb – the meat is stewed with anchovies, rosemary, sage, garlic and vinegar), abbacchio al forno is one of Rome's claim to fame in the kitchen.

While the leg is small, it often comes with ribs and kidneys attached so you have more to work with, both in terms of flavour as well as volume. When doing this with regular grassfed lamb, you could even use half a leg if it's quite large. Shoulder can also be used instead of leg – again, with ribs attached if possible, or if working with a larger lamb, half a shoulder.

The lamb is prepared by slashing it deeply – almost as if cutting it into thick slices. Traditionally flavoured with garlic and rosemary, with lard acting as the vehicle to hold the marinade's flavours to the lamb, now olive oil is commonly used. The final step – the roasting – is best in a woodfired oven for those lucky enough to have them. This is one of the simplest versions of this classic dish – some add fresh sage or bay leaves; others add white wine vinegar in place of or together with the white wine; others don't use them at all. It is always cooked and served with potatoes, which become crisp, golden and moreish as they cook in and soak up the flavour of the lamb and the marinade. They will be some of the tastiest potatoes you have ever had.

You really can't go wrong with classic roast lamb, perfect for a festive, special occasion. —Emiko