Abbacchio al Diavolo
(Spicy Roasted Lamb)
by Mario Batali (from Vino Italiano: The Regional Wines of Italy)

Ingredients:
For the lamb
• 5 pounds bone-in or 3 pounds boneless baby lamb (leg or shoulder),
  cut into 2-inch cubes (it is better to have some bone-in pieces)
• ¼ cup plus 2 tablespoons extra-virgin olive oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 parsnip, scraped and cut into 1-inch half moons
• 4 stalks celery, cut into 1-inch pieces
• 2 large carrots, cut into 1-inch pieces
• 2 large white onions, peeled and chopped into 1-inch chunks
• 1 cup chicken stock

For the condiment:
• 6 anchovy fillets
• ¼ cup extra-virgin olive oil
• 4 sage leaves (or 1 teaspoon dried sage)
• 1 teaspoon red chili flakes
• 2 tablespoons mustard oil
• 3 tablespoons red wine vinegar

Procedure
1. Preheat the oven to 500°F.

2. In a large mixing bowl, combine the lamb chunks with ¼ cup of the olive oil and the salt and pepper. Add the parsnip, celery, carrot, and onion. Mix well.

3. Heat a heavy-duty roasting pan for 20 minutes in the preheated oven, remove, and add 2 tablespoons of the olive oil to coat the inside of the pan. Add the contents of the mixing bowl, return to the oven, and roast for 20 minutes, so the meat develops a crust.

4. Lower the temperature to 425°F. Add ¼ cup of the stock to the pan, and with a spatula scrape the bottom of the pan to deglaze. Repeat this process with a new ¼ cup of stock every 5 minutes for the next 15 minutes, for a total of 4 deglazings, or 1 cup of stock. Cook until the meat is well browned and the carrots and vegetables are tender, about 5 to 10 minutes more.

5. Total cooking time with high-heat roasting and deglazing should be about 50 minutes.

6. Remove the lamb from the oven and let cool for 10 minutes. Meanwhile, prepare the condiments. Place the anchovies, the ¼ cup of olive oil, sage leaves, chili flakes, mustard oil, and vinegar in a mortar and pestle. Muddle together to create a paste.

7. Place the cooked lamb and vegetables in a mixing bowl, add the condiment, and toss everything together as if it were a salad. Serve with roasted fingerling potatoes and a radicchio insalata.

Serves 6

Wine recommendation:
Montepulciano d'Abruzzo: Its soft tannins won't clash with the spice, making the wine a fruity pillow for the fiery dish. Look for wines from Illuminati, or if you feel like splurging, Edoardo Valentini.

This recipe is printed with the expressed permission of Mario Batali and Clarkson Potter Publishers. No part of this recipe may be used or reproduced in any manner whatsoever without written permission.