Lamb, or abbacchio, is not only a Roman Easter staple – it's prepared around Lazio. The simple dish practically cooks itself – you just have to place all the ingredients in the oven. You don't even have to spignattare (turn the roast).
The recipe follows. If you opt for a leg of lamb over chopped lamb meat, cook it for an additional 20-30 minutes.
It's usually served with potatoes that have been cooked in the same pan as the meat, so as to absorb the juices and flavor. The lamb should be eaten hot – very hot. The Italians don't call it the preparation alla scottadito (finger-burning style) for nothing.
Ingredients
3 lb. lamb in pieces (or ! leg of lamb of the same weight)
2 garlic cloves
4 sprigs of rosemary
1 bay leaf
1 glass of white wine
2 lb potatoes
extra-virgin olive oil
salt
pepper
How to make roasted abbachio
Spread the lamb with the peeled and chopped garlic cloves, rosemary sprigs, and bay leaf in a pan. Sprinkle the meat with white wine and season it with extra-virgin olive oil, salt, and pepper.
Bake the meat at 350°F for about 20 minutes (30-40 minutes if you use the leg of lamb). In the meantime, peel the potatoes and dice them into cubes (or larger pieces if you prefer).
After 20 minutes, add the potatoes, and stir the contents of the pan. Continue cooking for another 40 minutes. Serve very hot.