Abbacchio alla Romana (Roman style lamb)

Name: Abbacchio alla Romana (Roman style lamb)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 25 g dried porcini; 7-10 Tbsp Salt; 250 g Polenta (corn semolina); 1 glass (53 ml; separation weight: 40 g) Anchovy fillets, pickled in salt; 1 collar Rosemary; 3 Garlic cloves; 4 TABLESPOONS white balsamic vinegar; 1 kg L; 7-10 Tbsp black pepper; 4 TABLESPOONS Olive oil; 250 ml dry white wine; 7-10 Tbsp Oil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

25 g dried porcini
7-10 Tbsp Salt
250 g Polenta (corn semolina)
1 glass (53 ml; separation weight: 40 g) Anchovy fillets, pickled in salt
1 collar Rosemary
3 Garlic cloves
4 TABLESPOONS white balsamic vinegar
1 kg L
7-10 Tbsp black pepper
4 TABLESPOONS Olive oil
250 ml dry white wine
7-10 Tbsp Oil

Directions

1
Bring 200 ml water to the boil, pour over the porcini. Leave to soak for 1 hour. Bring 1 litre of water and 1 teaspoon of salt to the boil, remove the pot from the heat. Stir in polenta with a whisk. Put the pot back on the stove, stir vigorously with a wooden spoon until the polenta boils up. Let it simmer for about 15 minutes at low heat, stirring frequently and vigorously.
2
Drain, squeeze and finely chop the porcini mushrooms and stir into the polenta. Grease a baking tray, add the polenta and spread evenly on 2/3 of the tray. Let it cool down. Wash the anchovy fillets, dab dry. Wash the rosemary, dab dry, put some rosemary aside for garnishing. Finely chop the remaining rosemary. Peel garlic and chop roughly. Process anchovies, rosemary, garlic and vinegar into a paste in the universal chopper. Wash the meat, dab dry and cut into cubes. Season with pepper. Heat 2 tablespoons of oil in a roaster and fry the meat in portions.
3
Peel garlic and chop roughly. Process anchovies, rosemary, garlic and vinegar into a paste in the universal chopper. Wash the meat, dab 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 into the roaster, add anchovy paste, wine and 250 ml water. Bring to the boil, cover and allow to braise for 1 hour. Cut out half moons from the polenta. Heat 2 tablespoons of oil in a pan, fry the polenta crescents on each side for about 2 minutes. Season the lamb with salt and pepper and serve with the polenta moons. Garnish with rosemary
4
Put the meat back into the roaster, add anchovy paste, wine and 250 ml water. Bring to the boil, cover and allow to braise for 1 hour. Cut out half moons from the polenta. Heat 2 tablespoons of oil in a pan, fry the polenta crescents on each side for about 2 minutes. Season the lamb with salt and pepper and serve with the polenta moons. Garnish with rosemary