Roast Suckling Lamb with Potatoes | Saveur

Name: Roast Suckling Lamb with Potatoes | Saveur
Ingredients: 1 (12–15 lb.) whole lamb (have butcher cut lamb into quarters, crack all joints, and, if using, split head in half); 1 ⁄ 3 cup extra-virgin olive oil; 3 heads garlic, separated into cloves and peeled; 1 1 ⁄ 2 cups fresh rosemary leaves; Salt and freshly ground black pepper; 4 lb. small potatoes; 2 cups dry white wine

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Food writer David Downie sang the praises of abbacchio (Italian for suckling lamb) in his tribute to classic Roman Easter foods in SAVEUR's March/April 1996 issue.

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Ingredients

1 (12–15 lb.) whole lamb (have butcher cut lamb into quarters, crack all joints, and, if using, split head in half)
1⁄3 cup extra-virgin olive oil
3 heads garlic, separated into cloves and peeled
1 1⁄2 cups fresh rosemary leaves
Salt and freshly ground black pepper
4 lb. small potatoes
2 cups dry white wine