Rome Typical Food

This dish is the main course of Easter lunch, especially in the region of Lazio, of which Rome is a part. 'L'Abbacchio alla Romana' which means lamb prepared in the Roman way, is a surprisingly easy dish, the success of which depends on the meat itself.

 

L'Abbacchio alla Romana

Time Require: 60 minutes
Ingredients (for 4 people): 1 leg of lamb (1.2 kg), 2 cloves garlic, olive oil, salt, pepper, sage, rosemary
Preparation: Clean and cut leg of lamb into pieces. Add salt, pepper and olive oil. Place garlic, sage, rosemary and lamb into a large pot. Cook over a high heat at first, stirring often, then lower the heat to allow the lamb to cook completely. The lamb is finished when it has a rich, golden brown color. Serve with baked potatoes and salad.