Abbacchio Pasquale

Name: Abbacchio Pasquale
Yield: serves 4
Ingredients: 2 legs suckling lamb (each about 2 pounds); 4 fat cloves garlic, peeled and crushed; 2 tablespoons fresh rosemary leaves; 10 to 12 large leaves fresh sage; 4 teaspoons fine sea salt; 1/4 cup plus 1/3 cup extra-virgin olive oil; Juice of 1 lemon; 1 1/2 pounds tiny, new, white- or red-skinned potatoes; Freshly cracked pepper; 2 tablespoons fennel seeds; 1 3/4 cups dry white wine; 3 ounces anchovies, preserved in salt

January 24, 2012

Abbacchio, a long-ago Roman term for a newborn lamb, is the prescripted dish of Easter. And older than history is the innocent, rousing scent of it roasting with branches of wild rosemary, curling out from the kitchen doors of the trattorie in the Trastevere on Sundays in the spring, beckoning one to table together.

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