Roman spring lamb

My fondest childhood memory of Easter is when the stores would fill up with gorgeous chocolate eggs, each one prettier than the other, and how the decorations on the eggs would display how there are no limits to creativity. After school, my friends and I would go admire the eggs, and to a child, the size and colors of the eggs were something straight out of a fairytale. For us, this was the main event of the holiday. Well, actually, we were also super excited for abbacchio alla Romana, Roman Spring lamb. A traditional Italian Easter dish, in which the lamb and potatoes cook in a casserole with rosemary and garlic, forming a world of flavors to die for.

Roman Spring Lamb – Abbacchio alla Romana

What you’ll need:
oil
butter
flour
4 racks of lamb (about 1 kg)
4 peeled potatoes
salt and pepper (based on your own preference)
rosemary and sage (at least 4 branches of each)
1 clove of garlic, crushed
white wine
1,5 dl broth

Instructions:

Preheat the oven to 180°C and remove the extra fat and skin of the lamb racks.

Pat some flour on the lamb racks and cook them on a pan, first with a bit of oil and then add the butter. Let the racks cook until you get that nice golden color on the surface. Season with salt and pepper, add the garlic and herbs, and if needed, some butter. While the lamb is cooking, to add even more flavor, baste the meat continuously with the lovely herb-butter mixture. This step will take a bit of patience, but I guarantee it’s worth it! Once both sides of the lamb have gotten some color, add the white wine and cook until the wine evaporates.

Take your casserole, add a splash of oil on the bottom, slice your potatoes into thin slices, and add place them in the casserole. Transfer everything from the pan to the casserole and pour about 1,5 dl of broth on top. Place a lid or a foil sheet on top of the casserole and cook in the oven for about 30 minutes.

Take the lid off and check to see if the potatoes are cooked. Place the casserole back in the oven without the lid and cook for another 15 minutes.

Take the casserole out of the oven and slice the lamb racks into cutlets.

Enjoy with a glass (or two) of tasty red wine and a fresh salad.

The writer Cristina Moborg is an Italian-Finnish foodie, an entrepreneur at HEIROL, and a mother of four. For Cristina, cooking is a passion and a way to show bottomless love for her loved ones. The artistic side of Cristina can be seen in her cooking, as the end result is often picturesque, even though the road there can be a bit messy. Follow Cristina’s cooking adventures on Instagram!