Paola Di Mauros Roman Lamb Recipes

PAOLA DI MAURO'S ROMAN LAMB

Paola di Mauro's Roman Lamb image

This recipe came to The Times in 1994 via Paola di Mauro, an Italian grandmother who lived, cooked and made wine in Marina, a small suburban town some 12 miles southeast of Rome. She was one of a band of cooks, mostly women, stretching back over generations, who have formed Italian cuisine, maintained its traditions and made it one of the world's most beloved and sought-after cooking styles. Italians sometimes call it "cucina casalinga," roughly translated as "housewives' cooking." But with its intense concern for the quality of primary ingredients and its care to combine them in a judicious balance of flavors, it is much more than that. Use the best ingredients you can find. Then let the simplicity of the preparations work its magic.

Provided by Nancy Harmon Jenkins

Categories dinner, lunch, roasts, times classics, main course

Time 1h35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 1/4 pounds young lamb, the leg or shoulder, bone in, cut into eight chunks
2 tablespoons extra-virgin olive oil
4 cloves garlic
Salt and freshly ground black pepper to taste
1 tablespoon instant flour, like Wondra
3/4 cup dry white wine
1 tablespoon coarsely chopped fresh rosemary leaves
4 oil-packed anchovy filets, coarsely chopped
3 tablespoons wine vinegar

Steps:

Preheat the oven to 350 degrees.
Rinse the lamb chunks under cold running water, and pat dry with paper towels.
In a casserole or roasting pan large enough to hold all pieces of lamb, heat olive oil over medium-high to high heat. When oil is almost smoking, add lamb chunks and brown quickly, turning frequently, for about 10 to 15 minutes.
Coarsely chop 2 of the garlic cloves; add to lamb as it browns. When all the lamb is browned, add salt and abundant pepper. Sprinkle flour over lamb pieces, and turn them to mix in seasoning and salt. Add wine; as soon as it starts to bubble, cover pan and place in oven to roast, covered, for 30 minutes.
While lamb is roasting, coarsely chop remaining garlic, and using a mortar and pestle, pound it with chopped rosemary into a coarse paste. Add chopped anchovies, and continue pounding to make a fairly smooth paste. A tablespoon at a time, mix in wine vinegar to make a smooth emulsion.
When lamb has roasted for 30 minutes, remove from oven, and pour vinegar emulsion over lamb pieces. Turn them to coat well with sauce. Return to oven, uncovered, to roast an additional 30 minutes.
When lamb is done, with no trace of red in the meat, remove from oven, set aside for 5 minutes, then put lamb on a heated serving platter. Bring pan juices to a boil and cook rapidly for about 45 seconds, or just long enough to reduce juices and thicken them slightly. Add salt and pepper to taste. Pour juices over lamb chunks; serve immediately.

SLOW COOKED CROCK POT ROMAN LAMB

Slow Cooked Crock Pot Roman Lamb image

An original & very old recipe from Italian friends in Northern Italy - this recipe has been handed down through the ages & is an absolute show stopper for large family gatherings! After the initial browning of the meat, it cooks beautifully in a slow cooker or crock pot, slowly fragrancing the kitchen with a mouthwatering aroma! I have given the quantities that were originally given to me - that is LARGE, up to 14 hungry people! The recipe can be halved for a smaller gathering however. The legs of lamb I used were about 2 kilos each, that's about 4 1/2 lbs.If you are unsure about boning a leg of lamb yourself, ask your butcher to do it for you OR use ready boned & diced mixed lamb meat. Roman lamb is best served with plain steamed potatoes to mop all those yummy juices up with & some fresh green beans. It is also BRILLIANT as a pie filling afterwards - that's if you have any left!

Provided by French Tart

Categories Stew

Time 9h

Yield 10-14 serving(s)

Number Of Ingredients 12

Ingredients

2 leg of lamb
4 -6 ounces butter
4 -6 tablespoons olive oil
1 whole bulb of garlic, peeled
1 (5 ounce) can anchovies
1 bunch fresh rosemary
salt
fresh ground black pepper
3 -4 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 cup water
6 lambs kidneys, soaked in milk

Steps:

Bone and dice the legs of lamb into apple size chunks.
Drain & chop the lamb's kidneys if using into small dice.
Heat up small quantities of olive oil and butter together & brown the lamb pieces over a very high heat until nutty brown and completely sealed. DO NOT overcrowd the pan - take your time!
Place the lamb into a crock pot as you brown them.
If using the kidneys, brown them quickly over a high heat too & add to the lamb.
In a food mixer, mix together the following: anchovies, rosemary leaves - not the branches, the peeled cloves garlic, salt & pepper, balsamic & red wine vinegars & cup of water. Blitz until thoroughly blended & smooth.
Add the food mixer blend to the lamb & kidneys in the crockpot. Stir well.
Don't worry if the mixture looks too thick - we still have all the lamb juices to cook into it all!
Cook on automatic for up to maximum time - 8-12 hours OR on high for 4 hours & then low for up to 6 hours. The meat will be meltingly tender & have made a thinner sauce/gravy.
This can be kept warm for up to 2 hours too - and it freezes beautifully!
Serve with fresh rosemary garnish and with simple fresh vegetables such as greens & steamed or mashed potatoes.
Can also be eaten Summer style with fresh crusty bread or pasta and salad.

Nutrition Facts : Calories 168, Fat 16, SaturatedFat 6.9, Cholesterol 36.5, Sodium 607.5, Carbohydrate 1.8, Fiber 0.1, Sugar 0.8, Protein 4.4

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