Roast Roman Lamb : Original Recipe from Lazio - Abbacchio Romano al forno
The Lamb , a traditional Roman cuisine
The Lamb Romano is considered a specialty of traditional Roman cuisine . It is a popular food in the agricultural tradition of Rome and throughout the Lazio region.
Since ancient times , the Roman abbaccio reflects the importance that sheep farming in New York and faith toward a quality product .
The lamb term probably derives from the Latin baculum , the pole where the lambs were bound to make sure you do not let them get away.
The lamb is obtained from young lambs that have not graze and feed only breast milk.
Its soft pink flesh is particularly well suited to a baking but it can also be cooked cacciatore or you can cook with a recipe costarelle typical Roman cuisine .
The Roman tradition states that the lamb or roast lamb is a typical recipe of the Easter period .
For 4 people: a leg of lamb 1 kg of milk, 3 tablespoons of oil 1 glass white wine 1/2 cup of white vinegar, 4 potatoes, 3 sprigs of fresh rosemary, 4 sage leaves, 1 clove of garlic, flour, salt and pepper.
Cut the leg of lamb into pieces and dredge in flour. In a large pan heat the oil and brown the lamb on high heat for about 10 minutes. Add salt and pepper. Add the rosemary sprigs and sprinkle with sage and garlic. Turn several times because the pieces on flavor. Pour the wine mixed with vinegar and let it evaporate almost completely. Now add a ladle of boiling water and potatoes, peeled and cut into wedges. Cover and place in preheated oven at 180 ° C for half an hour filling. If the sauce was reduced too with hot water mixed with vinegar. Arrange the lamb on a serving dish and serve hot.