Abbacchio Alla Romana

By Adam Mead - Head Chef, Locale Restaurant
Feature recipe for May 2015

Serves 6
  • 200g shallots, peeled and cut in half
  • 100g garlic cloves, peeled and cut in half
  • zest of one lemon
  • 1 anchovy, pasted
  • ½ tsp chilli flakes
  • 20ml olive oil
  • 20g sea salt
  • 5g black pepper
  • 2 sprigs rosemary, chopped
  • 2 sprigs thyme, chopped
  • 250ml La Bossa Chardonnay
  • 500ml chicken stock
  • ½ bunch parsley, chopped
  • 50g Parmesan, grated
  • 50g breadcrumbs

Dice the lamb into even pieces, around 2-3cm. Marinate the lamb in the salt and pepper, herbs, anchovy and chilli. Seal in a heavy base pot in batches and set aside in a deep oven tray. Once all the lamb has been sealed deglaze with the white wine. Combine the rest of the ingredients in the oven tray, the lamb should not be totally covered by the liquids. Braise in an oven preheated to 180°C for 90 minutes, stirring after 30 minutes and again after 1 hour.

Remove from the oven and cool in the braising stock. To finish, top the lamb braise with the breadcrumbs, Parmesan and parsley in that order and place in an oven at 200°C for 10 to 15 minutes or until the braise is hot and a crust has formed. Serve with baby carrots.

Enjoy with Yarra Valley Section A8 Syrah - This Section A8 Syrah is fine, plump, and perfumed with peppery spice, smokey, textual and grainy tannins.

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