Abbacchio al Forno
Cuisine: Italian
Author: Clifford A. Wright
Prep time: 15 mins
Cook time: 2 hours 30 mins
Total time: 2 hours 45 mins
Ingredients
  • One 6-pound whole leg of lamb
  • 2 ounces pancetta or lardo, cut into slivers
  • 2 large garlic cloves, cut into slivers
  • 2 tablespoons rosemary leaves
  • Salt and freshly ground black pepper to taste
  • Extra-virgin olive oil as needed
  • 2 pounds baking potatoes, peeled and quartered
  • 1 cup dry red wine
  • ¼ cup red wine vinegar
Instructions
  1. Make incisions all over the lamb with a long fillet knife and enlarge the holes made with your little finger and stick into it a sliver of garlic, a piece of pancetta, rosemary and sprinkle salt and pepper over the whole lamb.
  2. Preheat the oven to 350 degrees F.
  3. Spread some olive oil over the surface of the lamb, season with salt and pepper and place the lamb in a roasting pan, place the potatoes around the lamb, and roast until the internal temperature is 140 degrees F, about 2 hours. Baste the lamb while it cooks with the wine and vinegar. The lamb will be pink in the center. Remove the roast from the oven when it has reached that temperature and is golden brown and leave to rest on a carving board or serving platter for 15 minutes before serving. Continue roasting the potatoes if desired or necessary.
  4. Meanwhile, transfer the pan juices to a skillet and reduce over high heat for 2 to 3 minutes. Slice the lamb and arrange on a serving platter, spooning the pan juices over all and serve.
Recipe by Cook-Coquus at https://cook-coquus.com/2019/how-to-cook-lamb-the-roman-way/