Rub the lamb with
salt and pepper. Brush an oven tray with olive oil, sprinkle with
garlic and put this in the oven for 10 minutes at 180 degrees
Celsius. Add the potatoes, ham
and rosemary and stir. Put the lamb on top. Bake for 30 minutes. Add
the wine, stir and drizzle a bit of the mixture on the lamb, turn
the lamb. Bake for hour more.
This is a classic
Easter dish in Rome and
Lazio. Abbacchio means "lamb" in Roman
On 20 September 1870,
Rome was captured.
As it was finally incorporated into the Kingdom of
Italy, this was the last step
towards the unification of the country. Click on culinary calendar for more
links between cooking and worldwide history.