Abbacchio alla Romana
Roman spring lamb braised with anchovies, rosemary, garlic and white wine — one of Rome's oldest recipes, deeply savoury with 50g protein per serving.
📅December 23, 2025
10mPrep
60mCook
4Servings
⭐ 4.8Rating
🍝Nutrition Facts (per serving)
Protein 51%Fat 45%Carbs 4%
420kcalCalories
50gProtein
20gFat
4gCarbs
0gFiber
Ingredients
- 1000 glamb shoulder, bone-in pieces
- 4 wholeanchovy fillets in oil
- 150 mldry white wine
- 30 mlwhite wine vinegar
- 4 wholegarlic cloves
- 2 sprigfresh rosemary
- 15 mlolive oil
- 1 to tastesalt and pepper
Instructions
- Brown lamb pieces in olive oil over high heat; season with salt and pepper.
- Add garlic and rosemary; cook 2 min. Add anchovies; mash into oil.
- Pour in wine and vinegar; let alcohol evaporate 2 min.
- Cover and braise over low heat 45–50 min until tender, adding water if needed.
- Uncover and reduce sauce to a glaze. Serve with bread.
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