Entree: Holy See (Vatican City State) – Abbacchio alla Romana (Roast young lamb seasoned with garlic, rosemary, lemon and white wine)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 35 min

Additional 2 hrs

Total 3 hrs 50 min

Ingredients

- 1 bone-in lamb shoulder, approx. 4 lb (1.8 kg)
- 6 cloves garlic, crushed
- 4 tbsp (60 ml) extra-virgin olive oil
- 3 tbsp (45 ml) dry white wine
- 2 tbsp (30 ml) freshly squeezed lemon juice
- Zest of 1 lemon
- 2 tbsp (30 g) fresh rosemary, chopped (about 2 tbsp)
- 1 tbsp (15 g) fresh sage, chopped
- 1 1/2 tsp (9 g) coarse sea salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1/2 tsp (2 g) crushed red pepper flakes (optional)
- 1 cup (240 ml) low-sodium chicken stock or water
- 1 lb (450 g) baby potatoes, halved
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) olive oil for potatoes

Instructions

1. Pat the lamb dry and place in a large bowl or roasting pan. In a small bowl combine crushed garlic, olive oil, white wine, lemon juice, lemon zest, chopped rosemary, chopped sage, salt, pepper and red pepper flakes if using. Rub the mixture all over the lamb, massaging it into the meat and under the skin where possible. Cover and refrigerate for at least 2 hours or overnight for best flavor.
2. Preheat the oven to 400°F (200°C). Arrange marinated lamb in a roasting pan. Scatter the halved baby potatoes around the lamb and drizzle them with 1 tbsp (15 ml) olive oil and season lightly with salt and pepper. Pour 1 cup (240 ml) chicken stock or water into the pan to keep the meat moist.
3. Roast at 400°F (200°C) for 20 minutes to develop color, then reduce the oven temperature to 350°F (175°C). Continue roasting uncovered for about 1 hour 15 minutes more, or until an instant-read thermometer inserted into the thickest part reads 145°F–150°F (63°C–66°C) for medium-rare to medium. Baste the lamb and potatoes with pan juices halfway through roasting.
4. During the last 15 minutes of roasting, dot the potatoes with 2 tbsp (30 g) butter to help them brown and become tender. If the potatoes brown too quickly, cover loosely with foil.
5. Remove the pan from the oven and transfer the lamb to a cutting board. Tent with foil and let rest 10–15 minutes before carving. Spoon pan juices and roasted potatoes onto a platter and serve slices of abbacchio with a drizzle of the reduced pan sauce.