Suckling lamb with herbs, anchovies, and vinegar (Abbacchio alla Romana) from Rome - A Culinary History, Cookbook, and Field Guide to Flavors that Built a City (page 204) by Katie Parla

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

Accompaniments: Roasted potatoes (Patate al forno)

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  • Eat Your Books

    Seasoned lamb refrigerates overnight.

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