Italian · Dinner
Roman Roasted Lamb Shoulder
Abbacchio al Forno alla Romana
A Roman Easter classic of milk-fed lamb shoulder slow-roasted with potatoes, garlic, rosemary, anchovy, and white wine, the lamb's juices and the dissolved anchovy creating a savoury pan sauce that glazes the potatoes around it.
$$
15 minsPrep
90 minsCook
105 minsTotal
EasyLevel
Nutrition per serving
620Calories
42gProtein
28gFat
32gCarbs
2gSugar
4gFiber
780mgSodium
110mgChol
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Instructions
1
Prep
Pat 560g lamb shoulder chunks dry. Season with 1 tsp salt and 1/4 tsp pepper. Smash 10 garlic cloves (skin on). Mince 6 anchovy fillets. Cut 600g potatoes into 3cm chunks. Measure 300ml white wine, lemon zest, lemon juice, and parsley.
2
Sear
Heat 4 tbsp olive oil in a large ovenproof skillet over medium-high heat. Brown lamb chunks in two batches, 6 minutes per batch, turning until deeply coloured on all sides. Transfer to a plate.
3
Bloom
Reduce heat to medium. Add smashed garlic, rosemary sprigs, and minced anchovy to the pan. Cook 90 seconds until anchovy dissolves into the oil.
4
Build
Toss potato chunks with remaining 2 tbsp oil and 0.5 tsp salt. Spread potatoes in a single layer. Nestle lamb among them. Pour white wine around. Simmer 90 seconds over medium heat.
5
Roast
Transfer to a 200°C oven. Roast 55 minutes, stirring once at 27 minutes, until lamb is tender and potatoes are golden and have absorbed the pan juices. Increase to 220°C and roast uncovered 10 minutes more to crisp lamb edges.
6
Rest and plate
Rest in the pan 5 minutes. Discard rosemary stems. Stir lemon zest and juice into pan juices. Plate lamb and potatoes with sauce spooned over. Scatter parsley and a pinch of flaky salt. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) lamb shoulder
- 2 tsp fine sea salt
- 0.5 tsp black pepper
- 10 garlic cloves
- 6 sprigs fresh rosemary
- 6 anchovy fillets in oil
- 600g (21.2 oz) waxy potatoes
- 90ml (6 tbsp) olive oil
- 300ml (1 1/4 cup) dry white wine
- 1 lemon
- 2 tbsp flat-leaf parsley