abbacchio al forno (roast lamb with potatoes)

The lamb is prepared by slashing it deeply – almost as if cutting it into thick slices. Traditionally flavoured with garlic and rosemary, with lard acting as the vehicle to hold the marinade's flavours to the lamb, now olive oil is commonly used. The final step – the roasting – is best in a woodfired oven for those lucky enough to have them. This is one of the simplest versions of this classic dish – some add fresh sage or bay leaves; others add white wine vinegar in place of or together with the white wine; others don't use them at all. It is always cooked and served with potatoes, which become crisp, golden and moreish as they cook in and soak up the flavour of the lamb and the marinade. They will be some of the tastiest potatoes you have ever had.