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Name: Abbacchio Al Forno - Roasted Suckling Lamb
Prep time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: Salt to taste; 12 lb Lamb - (to 14 lbs); see *; 3 Garlic heads; separated into; 1/3 c Extra-Virgin Olive Oil; 2 c Dry Red Wine; Black Pepper freshly ground; 3/4 c Fresh rosemary; 3 1/2 lb Small new potatoes;; Individual cloves; 1/2 lb Fresh white cipolline onions

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INGREDIENTS

Salt ; to taste
12 lb Lamb - (to 14 lbs); see *
3 Garlic heads; separated into
1/3 c Extra-Virgin Olive Oil
2 c Dry Red Wine
Black Pepper ; freshly ground
3/4 c Fresh rosemary
3 1/2 lb Small new potatoes;
Individual cloves
1/2 lb Fresh white cipolline onions

Servings

INSTRUCTIONS

* Note: Have the butcher to cut the lamb into quarters, crack all the joints, no head. Preheat the oven to 375 degrees. Rinse the lamb with cold water and pat dry. Trim off the excess fat, leaving a thin layer to protect the meat during cooking. Rub the lamb with 3 tablespoons of the olive oil. Using a small knife make small incisions all over the lamb. Cut half the garlic cloves into thin slices. Slip the slices into the incisions with half the rosemary. Season the lamb with salt and pepper. Place the lamb bone-side down in a large roasting pan, leaving room for the potatoes and onions. Crush the remaining garlic, scatter over the lamb and roast for 40 minutes. Add the potatoes and onions and toss with the pan drippings. Pour the wine over the lamb and continue to roast. Baste periodically with the pan juices and cook for another 45 minutes, until fork tender. Remove the lamb from the oven to a serving platter, cover and allow to rest for 15 to 20 minutes. Leave the potatoes and onions in the pan, and return to the oven for an additional 15 minutes or until tender. To serve, cut the lamb at the joints, spoon the pan juices over the meat, and serve with the potatoes and onions on the side. This recipe yields 10 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of David Ruggerio From the TV FOOD NETWORK - (Show # CL-9097 broadcast 03-31-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-03-1998 Recipe by: David Ruggerio

NOTES

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Abbacchio Al Forno - Roasted Suckling Lamb

Salt to taste
12 lb Lamb - (to 14 lbs); see * 
3  Garlic heads; separated into 
1/3 c Extra-Virgin Olive Oil 
2 c Dry Red Wine 
  Black Pepper freshly ground
3/4 c Fresh rosemary 
3 1/2 lb Small new potatoes; 
  Individual cloves 
1/2 lb Fresh white cipolline onions

* Note: Have the butcher to cut the lamb into quarters, crack all the  joints, no head.    Preheat the oven to 375 degrees. Rinse the lamb with cold water and  pat dry. Trim off the excess fat, leaving a thin layer to protect the  meat during cooking. Rub the lamb with 3 tablespoons of the olive  oil. Using a small knife make small incisions all over the lamb. Cut  half the garlic cloves into thin slices. Slip the slices into the  incisions with half the rosemary. Season the lamb with salt and  pepper. Place the lamb bone-side down in a large roasting pan,  leaving room for the potatoes and onions. Crush the remaining garlic,  scatter over the lamb and roast for 40 minutes. Add the potatoes and  onions and toss with the pan drippings. Pour the wine over the lamb  and continue to roast. Baste periodically with the pan juices and  cook for another 45 minutes, until fork tender. Remove the lamb from  the oven to a serving platter, cover and allow to rest for 15 to 20  minutes. Leave the potatoes and onions in the pan, and return to the  oven for an additional 15 minutes or until tender. To serve, cut the  lamb at the joints, spoon the pan juices over the meat, and serve  with the potatoes and onions on the side. This recipe yields 10  servings.    Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of David  Ruggerio From the TV FOOD NETWORK - (Show # CL-9097 broadcast  03-31-1998) Downloaded from their Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD -  jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net    10-03-1998    Recipe by: David Ruggerio

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Nutrition

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Serving Size: 1 Serving (802g)
Recipe Makes: 10 servings

Calories: 281
Calories from Fat: 244 (87%)

Amt Per Serving		% DV

	Total Fat 27.1g	36 %
	Saturated Fat 3.9g	20 %
	Monounsaturated Fat 13g
	Polyunsanturated Fat 8.9g
Cholesterol 0mg		0 %
Sodium 2.4mg		0 %
Potassium 74mg		2 %
Total Carbohydrate 1.7g		0 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.4g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 281

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