Roman Roast Lamb (Abbacchio Alla Romana)

Serves 4
Preparation Time : 15 mins + (overnight refrigeration)
Cooking Time: 1 hour 20 mins


Tick off the ingredients as you buy them

  • 1 kg Lamb leg, bone in
  • ¼ cup Rosemary leaves
  • ¼ cup Chopped sage leaves
  • 8 Garlic cloves, coarsely chopped
  • 4 Anchovies, drained
  • 60ml (¼ cup) Red wine vinegar
  • 3 tbsp Olive oil
  • 3 tbsp Flour for dusting
  • 250ml (1 cup) Dry white wine

1. Using a sharp knife, cut the lamb leg into equal pieces of 3cm and set aside.

2. Combine herbs, garlic and 1 teaspoon of salt in a mortar and pestle and grind to a fine paste.

3. Add anchovies, grind to a paste then stir through vinegar and oil. Place lamb in a large container or bowl.

4. Rub paste over lamb pieces, then cover and refrigerate overnight to marinate.

5. Preheat oven to 220°C. Remove lamb from refrigerator 1 hour before cooking and dust with some flour.

6. Place lamb in a deep roasting pan, pour in wine, drizzle with oil and season with pepper.

7. Roast for 20 minutes, then reduce heat to 180°C and roast for 1 hour for medium or until cooked to your liking.

8. Set aside to rest, loosely covered with aluminium foil for 20 minutes.

9. Serve with roast potatoes.