Abbacchio (Roast Lamb)

Difficulty: Medium

Prep time:  10 mins

Cooking time: 1 h 15 min

Serving: 4 people

Ingredients:

• 1.2 kilos lamb shoulder or suckling lamb, rinsed and dried
• 50 grams flour
• 60 ml INTENSO EVOO
• 1 sprig of rosemary, rinsed
• 2 sage leaves, rinsed
• 2 garlic cloves, skinned
• 2 anchovy fillets
• 120 ml white wine, dry
• sea salt
• black pepper, freshly ground

Method:

Sprinkle the lamb with salt, and pepper, and dredge in the flour. Heat a large saucepan over medium heat and add the olive oil, rosemary, sage, and garlic. Add the lamb and turn to brown on all sides until evenly browned. Add the white wine to the pan and allow it the evaporate. Add 80 ml water and cover the pan until the lamb is cooked, about 1 hour depending on the thickness of the cut and how well cooked you want the lamb. (The lamb can be cooked in a 160C oven if preferred for 1 hour and 15 min.) Use a thermometer to test for 60C (140F) for medium-rare or 52 to 54C (125 to 130F) for rare. Remove from the heat 5C less than the desired temperature as the lamb will continue to cook after it is removed.

Remove 40 ml of the juices from the pan and place them in a mortar with the anchovy fillets. Pound the fillets to make a sauce and add back to the pan, stirring to coat the lamb.

Let the lamb rest for 10 minutes before carving.

Remove the garlic, rosemary, and sage and discard. Serve with the sauces over the top.