Author Notes
Abbacchio is the name in Lazio for milk-fed lamb which has tender, flavourful meat further enhanced by rosemary and garlic. It used to only be available in the spring so was a springtime delicacy. We sometimes make this dish for Easter in our family.
To see step-by-step illustrated instructions, please go to this page:
http://www.livingalifeincolour.com/recipes/arrosto-morto-pan-roasted-beef-rib-eye-emilia-romagna/ —woo wei-duan
Ingredients
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1.2
amb shoulder or suckling lamb, rinsed and dried
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50 grams
flour
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60 milliliters
mls extra virgin olive oil
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1 sprig
rosemary, rinsed
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2
sage leaves, rinsed
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2
garlic cloves, skinned
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2
anchovy fillets
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120 milliliters
white wine, dry
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sea salt
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black pepper, freshly ground
Directions
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Sprinkle the lamb with salt, pepper and dredge in the flour.
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Heat a large saucepan over medium heat and add the olive oil, rosemary, sage and garlic.
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Add the lamb and turn to brown on all sides until evenly browned. Add the white wine to the pan and allow the evaporate. Add 80 mls water and cover the pan, cooking until the lamb is cooked, about 1 hour depending on the thickness of the cut and how well cooked you want the lamb. (The lamb can be cooked in a 160C oven if preferred for 1 hour and 15 min.)
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Check the thermometer to test for 60C (140F) for medium rare or 52 to 54C (125 to 130F) for rare. Remove from the heat 5C less than the desired temperature as the lamb will continue to cook after it is removed.
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Remove 40 mls of the juices from the pan and place in a mortar with the anchovy fillets. Pound the fillets to make a sauce and add back to the pan, stirring to coat the lamb.
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Let the lamb rest for 10 minutes before carving.
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Remove the garlic, rosemary and sage and discard. Serve with the sauces over the top.
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Notes: Peeled diced potatoes, cut into 1.5 cm cubes, can be added to the pot with the lamb at the same time as the water.
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