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Abbacchio alla Romana
Roman-style spring lamb braised with white wine, anchovies, garlic and rosemary. Stirring the anchovies into the hot oil until they completely melt away builds a savoury, umami-rich base you won't actually taste as fish, just as depth.
Ingredients
Instructions
Season lamb pieces well.
Brown in olive oil in batches over high heat.
Add garlic, anchovies and rosemary. Stir until anchovies melt.
Add wine and vinegar, let bubble 2 minutes.
Cover and braise on low heat 1.5 hours until very tender.
Serve with roasted potatoes and the braising juices.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
