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https://www.ciaoitalia.com/recipes/roast-lamb-abbacchio-al-forno

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Ciao Italia

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Roast Lamb / Abbacchio al Forno

Roast Lamb / Abbacchio al Forno | Ciao Italia

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1 4-pound leg of lamb
3 cloves garlic, slivered
3 springs fresh rosemary, leaves only, or 2 tablespoons dried
1/2 cup Filippo Berio olive oil
1 tablespoon salt
1 1/2 teaspoons coarsely ground black pepper
1 cup dry white wine
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SERVES 8 Roast baby lamb, considered a delicacy, takes the place of honor on the Italian Easter table. The word abbacchio refers specifically to baby lamb weighing between 15 and 25 pounds and milk-fed. Lamb is prepared in many ways in Italy: Grilled on a spit, braised, stewed, and roasted in the oven. The Romans take particular pride in their method of cooking lamb.

<p>SERVES 8 <br /><br />Roast baby lamb, considered a delicacy, takes the place of honor on the Italian Easter table. The word abbacchio refers specifically to baby lamb weighing between 15 and 25 pounds and milk-fed. Lamb is prepared in many ways in Italy: Grilled on a spit, braised, stewed, and roasted in the oven. The Romans take particular pride in their method of cooking lamb.</p>

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Author:: Ciao Italia
Date:: 9/21/2004