Abbacchio alla Romana: Rome’s Easter Lamb

What Is Abbacchio alla Romana?

Abbacchio alla Romana is an Italian Easter lamb recipe of lamb. Cuts of lamb are slowly cooked with wine, garlic, rosemary and sage. When tender, the lamb dressed with a white wine vinegar and anchovy dressing. The result is savoury, tender, and unmistakably Roman. In fact, Romans have eaten this dish at Easter lunch for centuries and today it is Rome’s most iconic Easter dish.

The word abbacchio refers to milk-fed lambs no older than 30 days. Their meat is soft, delicate and flavourful. Romans have always prized this particular kind of lamb, especially during spring. Its flavour matches perfectly with the herbs and acidity typical of Roman cuisine.

At the table, lamb usually comes with sides like roasted potatoes, sautéed chicory, or carciofi alla romana (braised artichokes). Afterward, families eat chocolate eggs, colomba, and drink espresso or amaro.

Ancient Roots of Abbacchio alla Romana

Romans have raised lambs since ancient times because the hills around Rome offered perfect grazing conditions.. Lamb meat was readily available and cheaper than beef or pork.

Historical texts mention lamb dishes in Roman cuisine. Apicius, the famed Roman cook of the first century, listed lamb recipes that used vinegar, herbs, and fermented fish sauce. Over time, these flavours have developed into of Abbacchio alla Romana we know today.

By the Renaissance, it was common to see Abbacchio alla Romana at noble and peasant tables alike. However, only the wealthier families could afford the milk-fed young lambs. Over time, it became a holiday indulgence—especially during Easter.

Anchovies in Lamb? Yes, That’s Roman Cooking

Many visitors find the anchovy addition surprising. But in Rome, anchovies enhance flavor in unexpected ways. Roman cuisine often uses alici sotto sale (salt-packed anchovies) to deepen savory dishes. You’ll see them in pasta, vegetables, and meat.

Fortunately for some, you never taste the fishiness of the anchovies in the final dish. Instead, they add a rich, salty depth that pairs beautifully with garlic and herbs.

Regional Variations

In Lazio, you’ll also find abbacchio al forno, roasted with potatoes, and abbacchio brodettato, cooked in broth and finished with egg yolks and lemon. Each variation has its place, but Abbacchio alla Romana stands out as the holiday favorite.

Related Recipes

If you enjoyed this recipe, you might also like these other Regional Italian Easter recipes. My favourites include:

Pesto di Fave – a delicious fava bean pesto that you can add to pasta or spread on bruschetta.

Lamb Stracotto with Orange and Olives – a zesty lamb dish for a more southern Italian taste.

O Ruot’ ‘O Furn – a delicious Easter lamb dish from Naples

Or you can take a look at these other regional Italian recipes from the Lazio region.

Buona Pasqua e buon appetito! 🇮🇹

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Abbacchio alla Romana – Rome’s Easter Lamb

Prep Time 10 minutes minutes

Cook Time 2 hours hours 45 minutes minutes

Total Time 2 hours hours 55 minutes minutes

Servings 4 people

An Italian Easter lamb dish from Rome cooked with garlic, rosemary, vinegar, and anchovies and served with roast potatoes.

Equipment

• Chef Knife
• Cast Iron Pan with lid
• Blender

Ingredients

• 800 grams lamb pieces (on the bone)
• extra virgin olive oil
• 2 sprigs rosemary (leaves picked)
• 5 large sages leaves
• salt
• pepper
• 4 cloves garlic (finely chopped)
• 3 tbsp white wine vinegar
• 4 anchovy filets (rinsed of excess salt)
• 100 grams plain flour (or enough to dust the lamb pieces)
• 125 ml white wine
• 125 ml lamb stock (or enough to cover the lamb pieces by half)

Instructions 

• Heat the extra virgin olive oil in a pan and fry the lamb pieces for a few minutes, turning frequently until browned all over. Then remove the lamb pieces and dredge in flour.
• Add the sage, half the rosemary, salt, pepper and 2 cloves of garlic to the pan and sauté for a few minutes then return the floured lamb to the pan.
• Add the white wine, and continue to cook until the wine has almost reduced. Add enough lamb stock so that the lamb pieces are covered by half.
• Reduce the heat to a very low heat and cover. Simmer the lamb for 2.5 hours or until the lamb is tender.
• To make the sauce, put the anchovies, the remaining rosemary, 2 cloves of garlic and the white wine vinegar into a small blender and blend until very finely chopped. When the lamb has finished cooking, add the remaining cooking juices to the sauce for extra flavour.
• Serve immediately with roast potatoes.

Course: Main Course, Secondi

Cuisine: Italian, Italian Easter, Lazio