Roman Roasted Lamb Recipes

ROMAN-STYLE SPRING LAMB WITH FRESH SUGAR SNAP PEA SALAD

Steps:

• Sprinkle the salt and pepper over the lamb cubes, tossing a few times to distribute it evenly. Heat the fat in a large, sturdy sauté pan over medium-high heat. Brown the pieces of lamb, working in batches if needed so the meat is not crowded in the pan.
• Reduce heat to medium and return all the meat and any juices to the pan. Add the rosemary and garlic and cook for another minute or so, turning the meat. Sift the flour over the meat, and turn again so the flour is absorbed. This should take just another minute or so. Add the vinegar and bring it to a boil, scraping up any brown bits on the bottom of the pan. Add 1/2 cup water, then lower the heat so the liquid barely simmers and then cover the pan.
• Cook for an hour, or until the meat is very tender, turning it every once in a while. Add a few tablespoons of water if the sauce is too thick or the meat is beginning to stick to the pan.
• Mash the anchovies in a small bowl. Take about 1/3 cup of the sauce and mix it well with the anchovies. Add the mixture back to the meat, stirring briefly so the meat is well coated. Put the meat on a platter and arrange the pea salad across the top. Or, divide into 6 servings and top each with 1/2 cup of the salad.

ROSEMARY ROASTED LAMB

Steps:

• Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan., Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

PAOLA DI MAURO'S ROMAN LAMB

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.

ROMAN ROASTED LAMB

Steps:

• Chop anchovy and garlic into small pieces and smear onto lamb, chop onion into small chunks and sprinkle over the lamb in a large roasting dish, cut olives into halves and sprinkle over the lamb.
• Tear coriander into small pieces and sprinkle over lamb, pour in ½ bottle of red wine cover with cling film and leave in fridge for minimum of 3 hrs preferably over night.
• Place lid on slow cooker and cook slowly for 3 to 4 hours serve with mash potato and vegetables of choice.

SLOW COOKED CROCK POT ROMAN LAMB

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.