Roast Suckling Lamb with Potatoes

See the RecipeMaura McEvoy

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. In Rome, none of the lamb goes to waste, and the head is often considered the best part. It is, however, optional for this recipe.

(Abbacchio al Forno con Patate)