Roast Suckling Lamb with Potatoes

Name: Roast Suckling Lamb with Potatoes
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; freshly ground black pepper; 4 lb. small potatoes; 2 cups dry white wine

www.saveur.com

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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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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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
freshly ground black pepper
4 lb. small potatoes
2 cups dry white wine