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.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.
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