Recipes · Italian · Main Courses
Abbacchio (Roman Roast Lamb)
One serving has 703 kcal and 34 g protein, and at least a fifth of a woman's daily need of cobalamin (184%), zinc (96%), niacin (88%), selenium (70%), pyridoxine (64%) and phosphorus (55%). Ready in 75 minutes.
- Preparation: 15 min
- Cooking: 60 min
- Makes: 1 serving (367 g)
- Difficulty: Medium
- Diets: Gluten-free, Dairy-free, High protein
- Contains: alcohol, fish, meat, sulphite
Ingredients
- 170 g Lamb shoulder, raw
- 15 g Olive oil
- 4 g Garlic, raw
- 1 g Rosemary, fresh
- 6 g Anchovies, canned in oil
- 20 g Wine, white
- 0.5 g Salt
- 0.2 g Black pepper
- 150 g Potatoes, russet, raw
Method
- Cut the lamb shoulder into large chunks and the potatoes into wedges.
- Mash the anchovy fillets with the garlic and rosemary to a rough paste.
- Heat the olive oil in a heavy, oven-proof pan and brown the lamb pieces well all over.
- Push the lamb to one side, add the potato wedges and toss them in the fat, then stir in the anchovy-garlic paste, salt and pepper.
- Pour in the white wine, scrape up any browned bits, then transfer the pan to the oven and roast at 200 °C (400 °F) for 45-50 minutes, turning once, until the lamb is tender and the potatoes are golden.
- Rest for 5 minutes, then finish with a little more black pepper and serve straight from the pan.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 703 kcal | 33% |
| Carbohydrates | 29.3 g | |
| Water | 249 mL | |
| Fiber | 2.2 g | 8% |
| Protein | 34.3 g | 71% |
| Tryptophan | 0.36 g | |
| Threonine | 1.3 g | |
| Isoleucine | 1.5 g | |
| Leucine | 2.4 g | |
| Lysine | 2.7 g | |
| Methionine | 0.8 g | |
| Cystine | 0.37 g | |
| Phenylalanine | 1.3 g | |
| Tyrosine | 1 g | |
| Valine | 1.7 g | |
| Histidine | 0.98 g | |
| Fat | 48 g | |
| Monounsaturated | 24.4 g | |
| Polyunsaturated | 4.4 g | |
| Docosahexaenoic Acid (DHA) | 0.08 g | |
| Eicosapentaenoic Acid (EPA) | 0.05 g | |
| Omega-6 | 3.5 g | |
| Saturated | 16.1 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 126 mg | |
| Calcium | 74 mg | 7% |
| Copper | 0.36 mg | 40% |
| Iron | 4.5 mg | 25% |
| Magnesium | 78.6 mg | 25% |
| Manganese | 0.4 mg | 22% |
| Phosphorus | 385 mg | 55% |
| Potassium | 1,101 mg | 23% |
| Selenium | 38.8 µg | 70% |
| Sodium | 531 mg | |
| Zinc | 7.7 mg | 96% |
| Thiamin (vitamin B1) | 0.32 mg | 29% |
| Riboflavin (vitamin B2) | 0.44 mg | 40% |
| Niacin (vitamin B3) | 12.4 mg | 88% |
| Pantothenic acid (vitamin B5) | 1.7 mg | 34% |
| Pyridoxine (vitamin B6) | 0.83 mg | 64% |
| Folate (vitamin B9) | 55.5 µg | 14% |
| Cobalamin (vitamin B12) | 4.4 µg | 184% |
| Choline | 25.9 mg | 6% |
| Vitamin A | 2.2 µg | 0% |
| Vitamin C | 10 mg | 13% |
| Vitamin D (D2 + D3) | 4.1 IU | 1% |
| Vitamin E | 2.4 mg | 16% |
| Vitamin K | 12.9 µg | 14% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
5.8 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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