Few dishes capture the essence of Roman cuisine like Abbacchio alla Romana. This traditional lamb dish, braised with garlic, rosemary, and white wine, is a celebration of simplicity and bold flavors. Often served during festive occasions like Easter, it reflects the Eternal City’s culinary philosophy: fresh ingredients, straightforward preparation, and unforgettable taste.

What is Abbacchio alla Romana?

Abbacchio alla Romana is a classic Roman dish made from young lamb (abbacchio), prized for its tender, delicate meat. The lamb is slow-cooked in a flavorful mixture of olive oil, garlic, anchovies, rosemary, and white wine until it becomes succulent and infused with the dish’s rich, aromatic sauce.

The anchovies may sound surprising, but they dissolve into the sauce, adding a subtle umami depth without overpowering the dish.

A Historical Favorite

In Roman tradition, lamb has long been associated with springtime celebrations, particularly Easter. The dish’s roots trace back to ancient Rome, where lamb symbolized renewal and sacrifice. Over centuries, this humble yet refined preparation became a staple in Roman households, embodying the region’s love for hearty, rustic fare.

How to Make Abbacchio alla Romana

While the flavors are rich and complex, the recipe itself is refreshingly simple. Here’s how to prepare this Roman classic:

Ingredients

1 kg (2.2 lbs) young lamb, cut into pieces

3-4 garlic cloves, minced

4 anchovy fillets, finely chopped

Fresh rosemary sprigs

Olive oil

1 cup dry white wine

Salt and pepper to taste

Instructions

Sear the Lamb: Heat olive oil in a large pan over medium heat. Brown the lamb pieces on all sides and season with salt and pepper. Remove and set aside.

Create the Sauce: In the same pan, sauté the minced garlic and anchovies until fragrant. Add rosemary sprigs for a burst of aroma.

Deglaze: Return the lamb to the pan and pour in the white wine, scraping the bottom to release flavorful bits.

Simmer: Cover and let the lamb cook over low heat for about 45–60 minutes, turning occasionally. Add a splash of water if the sauce thickens too much.

Serve: Plate the lamb with the sauce drizzled on top, garnished with fresh rosemary.

    How to Enjoy Abbacchio alla Romana

    Abbacchio alla Romana is best served with rustic sides that soak up the flavorful sauce. Pair it with roasted potatoes, sautéed greens, or even a creamy polenta. To elevate your dining experience, enjoy it alongside a robust Lazio red wine like Cesanese or Nero Buono.

    Where to Find Authentic Ingredients

    Recreate the authentic taste of Rome with high-quality lamb, extra virgin olive oil, and anchovies from bottegaitaliana.co.uk. Our curated selection of Italian products ensures you have everything needed to craft this iconic dish.

    Conclusion

    Abbacchio alla Romana is more than a meal—it’s a journey to the heart of Roman tradition. Its simple ingredients and rich flavors capture the essence of Lazio’s culinary heritage, making it a perfect dish for festive occasions or a comforting family dinner. Bring a piece of Rome into your kitchen and savor the timeless appeal of this classic recipe.

    Photo by masolino / Tommaso Passi, CC BY 2.0, via Wikimedia Commons