Roman lamb stew

Roman lamb stew called “abbacchio alla romana” or “abbacchhio alla cacciatora” is a typical Lazio dish particularly suitable for holidays such as Easter. A tasty dish with tender meats is enriched with anchovies and aromatic herbs added at the end of cooking with vinegar which give an even richer flavor.

Roman lamb stew
  • DifficultyMedium
  • CostMedium
  • Preparation time15 Minutes
  • Cooking time40 Minutes
  • Serving6
  • Cooking methodStove
  • CuisineItalian

Ingredients

2.2 pounds lamb chop
2 cloves garlic
4 anchovies in oil
1 stem rosemary
1 glass white wine
4 tablespoons extra-virgin olive oil
1/2 glass white wine vinegar
salt

Tools

1 Pan
1 Chopping Board
1 Knife
1 Bowl

Steps

Heat the oil in a large pan with a clove of garlic and the anchovies. Add the lamb and brown it over a high flame. Add the white wine and when the alcohol has evaporated add salt. Cook with the lid on, adding a ladle of hot water if necessary, about 40 minutes. Meanwhile, chop the previously washed and dried rosemary. Grate the garlic and combine in a bowl. Add it to the lamb and leave to flavor for a few minutes. Add the vinegar and let it evaporate without a lid. As soon as the alcohol has evaporated, remove from the heat. Serve immediately or keep in the fridge as soon as it is cold.

roman lamb stew

.

Cook’s tips

The traditional recipe involves the use of a very small lamb, raised on milk, which you can replace with a normal lamb.

Recipe of main dishes

Perfect saltimbocca

Duck à l’orange

Roasted turkey breast

roman lamb stew

Do you like my recipes? Then stay up to date by following my Facebook page.

Also follow me on Pinterest.

5.0 / 5
Thanks for voting!

Leave a Reply

Your email address will not be published.