Abbacchio Arrosto Alla Romana Recipe
Adapted from Singing Chef Pasquale Cookery Show on PBS Canada.
Ingredients
Leg of lamb 5 lbs.
Anchovy fillets, cut up 6
Garlic cloves, halved 3
Capers 2 tbsp.
Rosemary 1 tbsp.
Mint flakes 1 tbsp.
Dry mustard 1 tbsp.
Salt 1 tsp.
Pepper Pinch
Juice of 1 lemon
Red wine 4 oz.
Wine vinegar 4 oz.
Directions
Preheat oven to 375°F./190°C.
Make small cuts all over the lamb and insert the anchovies, garlic and capers.
Rub seasonings over the lamb and squeeze lemon juice on top.
Cook in the oven for 2 hours, then reduce heat to 325°F./160°C.
Add liquids to the pan and cook for another hour.
Remove and let stand for several minutes, then carve and serve.
Strain pan juices and pour over slices.
Make small cuts all over the lamb and insert the anchovies, garlic and capers.
Rub seasonings over the lamb and squeeze lemon juice on top.
Cook in the oven for 2 hours, then reduce heat to 325°F./160°C.
Add liquids to the pan and cook for another hour.
Remove and let stand for several minutes, then carve and serve.
Strain pan juices and pour over slices.
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