Garlic and rosemary roasted lamb (Abbacchio alla Giudia) from Portico: Cooking and Feasting in Rome's Jewish Kitchen (page 248) by Leah Koenig

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlicky parsley sauce (Salsa verde)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jsguaium on April 25, 2026

    This was very good and easy to make. I did get boned and tied boneless shoulder from butcher- note biggest lamb shoulder you can buy is around 6 lbs., so either make two or add a second main if you’re feeding a crowd. I think the potatoes cooked with the roast are like a secret weapon, so delicious. I didn’t have a lot of juices.

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