Italy Abbacchio al Forno (Baked Lamb)
A typically Roman dish, baked lamb is usually served in springtime. There are many variations on the recipe: red wine may be substituted for white; herbs may be varied, and onions or other vegetables may be added. Whichever version is made, the classic dish remains a simple favorite.
Prep Time
25 minutes
+ 10 minutes resting
+ 10 minutes resting
Cook Time
2 hours
Total Time
2 hours 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
½ cup (120 ml) olive oil ¾ cup (180 ml) dry white wine- 3 cloves garlic, crushed
- 1 branch rosemary, leaves removed for use
- 12 lb (5.4 kg) lamb, in serving-sized pieces
- Salt, to taste
- Pepper, to taste
- 3 lbs (1.4 kg) small new potatoes
Directions
- Preheat oven to 350°F (175°C).
- Whisk together oil, wine, garlic, and rosemary.
- Pour into a heavy, non-reactive baking dish large enough to hold lamb.
- Add lamb, turning to coat.
- Cover the baking dish with foil.
- Bake for one hour.
- Remove from oven, remove foil, and turn lamb over.
- Season with salt and pepper to taste and add potatoes.
- Cover with foil and bake for 30 minutes.
- Remove foil and bake an additional 30 minutes, or until potatoes and meat are both browned and very tender.
- Let rest for 10 minutes before serving.
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