ABBACCHIO ALLA ROMANA
1 kg leg of lamb
Plain flour for dusting
Olive oil
Rosemary sprigs
Fresh sage leaves
2 cloves of garlic crushed
1 cup white wine
White wine vinegar
4 potatoes, sliced
Salt and pepper
Chop the leg into pieces or ask the butcher to do this for you. Preheat the oven to 180 d. Dust the pieces of lamb with flour.
Heat the oil in a wide roasting pan, add the lamb and cook over high heat, turning frequently, for about 10 minutes until browned all over. Season, add the rosemary sprigs, sprinkle with sage and garlic. Turn the pieces around to soak up the flavours.
Combine the wine and vinegar, add to the roasting pan and cook until the liquid has almost completely evaporated. Add 1 cup boiling water and the potatoes, cover and roast for 30 minutes or until tender.
If the gravy seems to be drying out, add a little hot water mixed with white wine vinegar.
