Roman-Style Spring Lamb With Fresh Sugar Snap Pea Salad Recipe (2024)

This was excellent. For the salad I added thinly sliced yellow and red bell pepper. I also used snow peas rather than the snap (the snaps looked pretty sad in the grocery store). I did thinly slice the fennel as well. I feel like you could use a mix of any crunchy, sweet veggies for this salad.

Most Romans cook abbacchio in the oven, in a wide terracotta casserole, turning once halfway through and adding a glass of white wine after the turn. The meat is coated in flour from the start, the anchovy oil added near the end. If you’re looking for authenticity, serve that pea salad on the side; Italians don’t put vegetable courses on top of meat courses.

I made the sauce as gravy for a roast boneless leg of lamb, with the salad on the side, and it was pretty great. I added arugula to the salad, and subbed radicchio for the fennel (family is not into fennel) - next time will add some sweet peppers for balance. As for the gravy, the anchovies become a paste but didn’t completely incorporate. Next time I will put it in a blender. (Or the Magic Bullet, a miniature Bass-o-matic 😀

What is a Calabrian pepper? Is there a substitute? Is it hot, like a chipotle? I can't find it in Whole Foods!

This is a wonderful recipe that I have made several times, following the recipe just about 100%, Did it again yesterday. I use a little more water and flour to make a little extra gravy. I myself LOVE the vinegar taste but not everyone else does -- the one I make I will cut the vinegar in half. Aside from that, it's fantastic!

Has anyone made the lamb the day before and rewarmed?

Best lamb you will ever eat comes from Alberta, Canada. We love to buy locally and this is just one more reason to. Thanks for the new recipe and will try it for supper soon.

Coat lamb chunks with olive oil, garlic powder, and black pepper.
Broil until browned.
Mix flour, rosemary, vinegar, and mashed anchovies with pan juices; pour over meat.
Bake for 1 hour; add water if juice gets too thick
Make the salad and dressing as indicated; serve on top of cooked meat.

Had 3-4 lbs of med. rare roast leg of lamb leftover from Easter Supper. Diced this and sauted in the olive oil. Didn't have white wine or Champagne vinegar but did have a very good white balsamic that has become a staple for me. Like anchovies used a full small can (2 oz) of Crown Prince anchovies in olive oil drained. Cut simmering time to 45 min added the anchovies as indicated with 15 min left. Cut back salt in both recipes couple of pinches coarse kosher salt for each. Loved results.

I substituted balsamic for suggested vinegar and lamb stock, then added sautéed vidalia onions. Lastly, I finished I a low heat oven. It was a loved by all

The amount of meat specified is fairly meager, especially when you consider you'll have to do a little trimming of fat and tendon. I bought about a pound more, and increased the other ingredients proportionally. If you have leftovers, so much the better.
Polenta or Farro makes a nice side.
The anchovies are *essential*. If you taste this while it's cooking, you'll think, "hmmmm, OK but a little thin and acidic". The anchovies completely transform the sauce.

Made it for Easter dinner... excellent... very similar to Hunter's Chicken preparation which translates to Pollo di Cacciatore... its DELISH!

Loved this braised lamb recipe. I used Balsamic Vinegar (good quality) rather than the Champagne or white wine vinegar. It just seemed more logical to me and turned out well.

I just made this four our Easter dinner. Some of my guests are iffy about lamb so I used pork shoulder. It is an amazing and tasty dish. I couldn't find the right peppers so I used others and added a bit of Cayenne to give them zip. And, I forgot the anchovy as I purchased anchovy paste in a tube. I think a little would go a long way and make the dish a bit richer.

This was excellent. For the salad I added thinly sliced yellow and red bell pepper. I also used snow peas rather than the snap (the snaps looked pretty sad in the grocery store). I did thinly slice the fennel as well. I feel like you could use a mix of any crunchy, sweet veggies for this salad.

Look for the grass fed lamb (Randalls, Central Market, Costco) for a 'sweeter' and less 'gamey' or strong-tasting lamb. Makes all the difference. Roast or saute with rosemary, mint, herbs, garlic,salt etc. Lamb is very forgiving; you can overcook it and still have a delicious meal!