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Abbacchio alla Romana: Baby Lamb, Roman-Style Recipe

Abbacchio alla Romana: Baby Lamb, Roman-Style

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Total Reviews: 2

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  • on July 14, 2006

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    The recipe calls for 1 tablespoon of salt in the rosemary/anchovy mixture, which is way too much. Just salt the meat or at 1 teaspoon or less to the mixture. Also, in the show he finished it with fresh mint and parsley (I think, can't hurt. Otherwise this is a great recipe that people really like. It also uses affordable cuts of lamb, always a plus.

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  • on December 04, 2005

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    use white wine instead of red. Its sweeter.

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