Abbacchio alla Romana (Lamb the Roman way)

For 4 people
  • 25 g dried porcini mushrooms
  • Salt
  • 250 g Polenta (corn grits)
  • 1 glass (53 ml; Weight: 40 g) Anchovy fillets, pickled in salt
  • 1 Bund Rosemary
  • 3 Garlic cloves
  • 4 EL white balsamic vinegar
  • 1 kg Lamb from the shoulder
  • black pepper
  • 4 EL Olive oil
  • 250 ml dry white wine
  • Oil
105 minutes
Boil 200 ml of water over pour the porcini mushrooms. Let soak for 1 hour. Bring 1 liter of water and 1 teaspoon of salt to the boil, remove the pan from the stove. Stir in the polenta with a whisk. Put the pot back on the stove, stir vigorously with a wooden spoon until the polenta comes to a boil. Simmer over low heat for about 15 minutes, stirring frequently and vigorously. Drain, squeeze and finely chop the porcini mushrooms, stir into the polenta. Grease a baking sheet, add polenta and spread it smoothly on 2/3 of the sheet. Let cool down. Wash the anchovy fillets, pat dry. Wash rosemary, pat dry, set aside some rosemary for garnish. Finely chop the rest of the rosemary.Peel and roughly chop the garlic. Process anchovies, rosemary, garlic and vinegar into a paste in the universal food processor. Wash the meat, pat dry and cut into cubes. Season with pepper. Heat 2 tablespoons of oil in a roaster and fry the meat in portions. Put the meat back in the roaster, add anchovy paste, wine and 250 ml water. Bring to the boil, cover and let simmer for 1 hour. Cut crescents out of the polenta. Heat 2 tablespoons of oil in a pan, fry the polentamonde for about 2 minutes on each side. Season the lamb with salt and pepper and serve with the polenta. Garnish with the set aside rosemary
1 person approx:
  • 730 kcal
  • 3060 kJ
  • 33 g protein
  • 51 g fat
  • 28 g carbohydrates


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