Easter spring lamb, Abbacchio, Italian Recipe - Gianni's North Beach

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than lamb.

white wine

🥗Healthier: broth

💰Cheaper: water

Broth adds flavor without alcohol, while water is a budget option.

Parboil the Yukon Gold potatoes in boiling water for about 3 minutes, then let them cool and peel them.

Cut the potatoes in half, then quarter each half into large pieces.

Drizzle the potatoes with extra virgin olive oil and sprinkle with Cicilian sea salt and black pepper, mixing them well.

Preheat the oven to 425°F.

Make a paste using minced garlic, rosemary, and a tablespoon of white vinegar.

Cut the baby spring lamb into individual serving pieces, seasoning each with salt and black pepper on both sides.

In a 12-inch cast iron skillet, heat extra virgin olive oil and add whole branches of rosemary and smashed garlic to infuse the oil.

Brown the lamb pieces in batches in the skillet until they develop a crust on both sides.

Deglaze the skillet with white wine, scraping up the browned bits from the bottom.

Place the browned lamb in a roasting pan, adding the parboiled potatoes on top.

Add the rosemary and garlic paste over the lamb and potatoes, mixing them together.

Roast in the oven, checking the internal temperature of the lamb; it should reach about 140°F for medium-rare.

Cook the lamb until fork tender, which may take a couple of hours depending on the cut.

Remove from the oven and let the lamb rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens