Guy Grossi's Abbacchio Alla Romana

 

This is Guy Grossi's version of the classic roast lamb. Serve it up with some polenta or pepperonata.

What you will need

1 lamb rack (6 bones), cutlets separated

2 kg (about ½) boneless lamb leg, cut into 5cm pieces

6 ripe tomatoes, coarsely chopped

2 onions, coarsely chopped

¼ cup coarsely chopped flat-leaf parsley

1 tbsp coarsely chopped sage

1 tbsp coarsely chopped rosemary

6 garlic cloves, quartered

1 long red chilli, coarsely chopped

300 ml chicken stock or water

100 ml extra-virgin olive oil

200 ml dry white wine

150 gm finely grated parmesan

200 gm coarse crustless sourdough breadcrumbs

  Soft polenta

280 gm (2 cups) fine polenta, preferably traditional Italian stoneground (see note)

50 ml extra-virgin olive oil

Finely grated parmesan (optional), to taste

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