Abbachio al Forno
(Italian Roast Baby Lamb) Recipe

Origin: Italy Period: Traditional

Ingredients:

1 half baby lamb (about 3.5kg)
120ml olive oil
1 tsp rosemary
2 tsp salt
freshly-ground black pepper to taste
6 to 8 potatoes, quartered

For the Battuto:
1/2 garlic clove
3 tsp dried rosemary
2 tsp chopped parsley
1 tsp salt
freshly-ground black pepper to taste
1 tsp olive oil

Abbachio al Forno
(Italian Roast Baby Lamb) Preparation:

Method:

Begin with the battuto rub. Mince the garlic then pound to a paste in a pestle and mortar before adding the herbs, salt and black pepper. Pourd to combine then mix in the olive oil to form a paste.

With a very sharp knife, form betwen 6 and 8 slits in the lamb and rub in the battuto. Add the 120ml olive oil to a roasting pan, place the lamb on top then turn and brush several times to coat evenly. Sprinkle with the rosemary and season with salt and black pepper then surround the meat with the quartered potatoes (coat these in oil as well) then transfer to an oven pre-heated to 200°C and bake for 10 minutes. Reduce the heat to 190°C and roast for a further 45 minutes, or until the lamb has completely cooked through to your liking and the juices run clear.

During cooking baste the lamb and turn the potatoes several times. When ready carve or joint and serve with the potatoes.

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