Abbacchio alla cacciatora is Roman young lamb browned in olive oil and finished with garlic, rosemary, vinegar and anchovy for a sharp savoury pan sauce.
Roman culinary references identify abbacchio as a characteristic lamb preparation of the city and Lazio.
The cacciatora profile is built around garlic, rosemary, vinegar and anchovy rather than tomato.
Browning creates the base flavour before a controlled covered braise tenderises the meat.
Anchovy should dissolve into the sauce and season it, not taste overtly fishy.
Everything needed to prepare the dish, arranged for fast scanning before cooking.
Dry and season. Pat lamb dry and season with salt and pepper.
Brown in batches. Heat oil and brown lamb deeply on several sides.
Add aromatics. Return all lamb, add garlic and rosemary and cook 1 minute.
Deglaze with wine. Add white wine and scrape the pan while it reduces by about half.
Add a little liquid. Add hot water or stock, cover and simmer gently 35–45 minutes.
Turn once or twice. Reposition pieces during cooking.
Mash anchovy with vinegar. Stir anchovies into vinegar until mostly dissolved.
Add to the pan. Pour over lamb and simmer uncovered 5–8 minutes.
Rest briefly. Remove rosemary stems and rest 5 minutes before serving.
Serve with roast potatoes, chicory or crusty bread.
They are seasoning; do not omit them unless necessary, because they provide characteristic savouriness.
Reheat gently with a splash of water; the vinegar profile often mellows overnight.
Approximate.
Keep raw lamb refrigerated.
Cook whole lamb pieces to at least 63°C with a 3-minute rest; braised pieces will normally exceed this.
Reheat leftovers to 74°C.
No. The Roman lamb version is distinguished by garlic, rosemary, vinegar and anchovy.
It dissolves into the sauce and deepens savoury flavour.
Shoulder and rib pieces are better suited to the moist cooking time.
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