Dish

Abbacchio alla Romana

Roman-style lamb

Abbacchio alla Romana is made by braising lamb with artichokes, garlic, and white wine. The dish is then finished with a sprinkle of fresh parsley and lemon juice. This dish is a great source of protein and vitamins, making it a nutritious and delicious meal option.

European cuisine› Mediterranean cuisine› Italian cuisine

Meat Dish› Lamb/Mutton Dish

Origins and history

Abbacchio alla Romana has been a staple in Roman cuisine for centuries. It is believed to have originated in the countryside outside of Rome, where lamb and artichokes were abundant. Today, it is a popular dish throughout Italy and is often served during the Easter holiday.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Abbacchio alla Romana, including different herbs and spices. Some recipes call for the lamb to be marinated in red wine or vinegar, while others use a combination of herbs and spices. Some cooks prefer to braise the lamb in the oven, while others use a slow cooker or stovetop.

Presentation and garnishing

Abbacchio alla Romana is traditionally served with a side of roasted potatoes and sautéed spinach. The lamb can be garnished with fresh parsley and a squeeze of lemon juice.

Tips & Tricks

To ensure that the lamb is tender and flavorful, it is important to braise it slowly over low heat. This will help to infuse the meat with flavor and ensure that it is cooked to perfection. Additionally, be sure to remove any excess fat from the lamb before cooking to ensure that the dish is not too greasy.