Abbacchio alla Romana (Roman Lamb Roast)

Abbacchio alla Romana (Roman Lamb Roast)

Ingredients

• 1 lamb rack, cutlets separated
• 2 kg boneless lamb leg, cut into 5cm pieces or thick cubes
• 6 ripe tomatoes, finely diced
• 2 onions, finely diced
• 1/4 cup flat leaf parsley, chopped
• 1 tbsp sage, finely chopped
• 1 tbsp rosemary, finely chopped
• 1 chilli, finely chopped
• 6 garlic cloves, quartered 
• 1 cup extra virgin olive oil
• 200 ml white wine
• 300 ml water or chicken stock
• 200g breadcrumbs ( I have added French baguette into blender to make crumbs)
• 150g Parmigiana Reggiano
• Salt and pepper to taste

Method

1. Preheat oven to 190 degrees c. Place the lamb into a deep sided braising tray. Scatter with the tomatoes, onion, parsley, sage, rosemary, chilli, garlic, salt and pepper.
2. Pour on the olive oil, wine and water. Pick up each piece of the lamb and massage the herbs, oil and wine into the meat.
3. Sprinkle the breadcrumbs and parmesan. Make sure some of the cheese and breadcrumbs cover any pieces of lamb protruding from the liquid. This will ensure a nice crust when roasting. 
4. Place in the oven for 45-60 minutes, until lamb is tender and cooked inside, and golden and gratinated on top.
5. Remove from the oven and place in a serving dish with deep sides and pour the juices over the top of the lamb. Alternately, serve it straight from the oven. Accompany this beautiful dish with crusty baguette. Buon appetito!