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Recipe Name: Abbacchio Al Forno - Roasted Suckling Lamb Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 10

12 Pound(s) Lamb -, to 14 lbs see *
1/3 Cup(s) Extra-virgin olive oil
3 Garlic heads, separated into
Individual cloves
3/4 Cup(s) Fresh rosemary
Salt, to taste
Freshly-ground black pepper
to taste
3 1/2 Pound(s) Small new potatoes
1/2 Pound(s) Fresh white cipolline onions
2 Cup(s) Dry red wine
Note: Have the butcher to cut the lamb into quarters, crack all the
joints, no head. Preheat the oven to 375 degrees. Rinse the lamb with
cold water and pat dry. Trim off the excess fat, leaving a thin layer
to protect the meat during cooking. Rub the lamb with 3 tablespoons of
the olive oil. Using a small knife make small incisions all over the
lamb. Cut half the garlic cloves into thin slices. Slip the slices
into the incisions with half the rosemary. Season the lamb with salt
and pepper. Place the lamb bone-side down in a large roasting pan,
leaving room for the potatoes and onions. Crush the remaining garlic,
scatter over the lamb and roast for 40 minutes. Add the potatoes and
onions and toss with the pan drippings. Pour the wine over the lamb
and continue to roast. Baste periodically with the pan juices and cook
for another 45 minutes, until fork tender. Remove the lamb from the
oven to a serving platter, cover and allow to rest for 15 to 20
minutes. Leave the potatoes and onions in the pan, and return to the
oven for an additional 15 minutes or until tender. To serve, cut the
lamb at the joints, spoon the pan juices over the meat, and serve with
the potatoes and onions on the side. This recipe yields 10 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of David
Ruggerio From the TV FOOD NETWORK - (Show # CL-9097 broadcast
03-31-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 10-03-1998 Recipe by:
David Ruggerio Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1107
Calories From Fat: 663
Total Fat: 73.6g
Cholesterol: 364.7mg
Sodium: 343.9mg
Potassium: 1457.6mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 101.3g

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