"Abbacchio" or Lamb: the origin of the term.
There are differences: the purely etymological dates it back to abecula or avecula, which comes from ovacula or ovecula, diminutive of the Latin word "ovis" (sheep).
Another interpretation derives from the term to baculum, "near the stick", to indicate the suckling lamb, not yet weaned and that, as such, is used today bind to a stick stuck in the ground (such baculum) in order to force the mother to stay close without straying.
The other commoner from the term "abbacchiare", meaning to tear down, to kill with the stick (from the Latin baculum, and a lamb slaughter next "to baculum", "close to" stick). This verb is still in use in the Roman dialect, and from there the use of colloquial Italian language, especially with the past participle, meaning the person struck, crushed, destroyed, greatly disappointed.
The death of the lamb was usually performed using blow on the head and then cut of the throat with a knife.
This is a contemporary version of the lamb: Truffle lamb recipe.
Prep: 2 hours
Cooking Time: 16-20 min
Total Time: 2:20 hours
- Rack of Lamb
- Olive Oil
- Lemon Zest
- Fresh Truffle
If Truffle is not in season, it can be substitute with TRUFFLES IN JAR or TRUFFLE SLICES
1- Clean bones and remove some of the excessive fat from the lamb.
2- Marinate with salt, pepper, garlic, lemon zest, olive oil, rosemary, thyme
3 - Refrigerate for 2 hours
4 - Cook each side for 2 minutes on a hot pan with olive oil
5 - Place on preheated over for 12-14 min at 400 degrees.
6 - Drop peas on hot water, let them cook for 6-7 min
7 - Blend the peas adding some hot water, salt pepper, olive oil, lemon zest and grated truffle.
8 - Cut the Lamb to serve
9 - On a plate pour some peas sauce, add the meat
10- Grate and shave more truffle on top