Oven-Roasted Abbacchio with Potatoes
Number of servings
6
Difficulty
Medium
Ingredients
2
kg milk-fed lamb (leg and ribs, preferably with kidney)
1.5
kg potatoes
4
piece(s) sprigs of rosemary
2
clove(s) garlic
1
cup(s) wine
1
cup(s) olive oil
pinch salt
pinch peppercorns
Directions
- Make cuts in the meat with a sharp, thin-bladed knife, and insert a small piece of garlic and a small sprig of rosemary into each cut.
- Place the meat in a baking dish and drizzle it with olive oil and wine.
- Season with salt and pepper, adding two sprigs of rosemary, and let the abbacchio rest and marinate for twelve hours.
- Place the abbacchio in a preheated oven at 180°C and, halfway through cooking, add the potatoes, peeled, washed, and cut into large wedges.
- Continue cooking for about two hours, taking care to baste the abbacchio and potatoes occasionally with the cooking juices.
- Finally, arrange it on a serving platter and serve hot.