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Mar. 15th, 2009
As promised, roast leg of lamb recipe
Mar. 15th, 2009 03:03 pmThis is the recipe for roast lamb I mostly followed last Sunday when I made the "Agnello Miracoli." It's from The Silver Spoon, which has become one of my two food bibles, right up there with the Joy of Cooking.
6 T butter
4 1/2 lb leg of lamb
3 oz pancetta, cut into strips (I actually used cubed, frozen pancetta, about 1/3 cup)
6 fresh sage leaves, cut into strips (I skipped this)
1 T rosemary needles (I used a bunch of fresh rosemary, on the stem)
olive oil (for frushing)
4 garlic cloves, chopped (I had mine in fat slivers, or whole)
5 T white wine vinegar
5 T white wine
salt and pepper
Preheat oven to 400F. Grease a roasting pan with the butter.
AT THIS POINT THE RECIPE SAYS:
Lard the lamb with the pancetta and, using a small, pointed, knife, make small incisions all over it. Insert the sage and some of the rosemary into the incisions.
BUT WHAT I DID WAS:
Jam some holes into the lamb with a sharp, thin knife. Shove cubes of frozen pancetta into the holes, then stuff a bit of the garlic (a whole clove if it will fit or a sliver otherwise) in after the pancetta. Add some of the rosemary stems in, cutting them off at the skin. Jam a few more holes in, deep, and thread the rosemary stems into the holes, adding some more garlic if you have it.
THE RECIPE CONTINUES
Brush the lamb all over with oil, place in the prepared roasitng pan and season with salt and pepper according to taste. Sprinkle the garlic and remaining rosemary on top.
WHAT I DID WAS:
Oil the lamb, pepper it, then sprinkle sea salt on it. Put diced garlic (1-2 T) and a few branches of rosemary (whatever you've got left) on top of the lamb.
THE RECIPE CONTINUES
Pour in the vinegar and wine and roast for 1 1/2 hours. Turn the lamb half way through the cooking and baste occasionally with the cooking juices.
WHAT I DID WAS
Pour in vinegar and wine and roast until done (175 degrees is about right). You can completely forget about it provided the lamb sits fatty side up in the pan.
6 T butter
4 1/2 lb leg of lamb
3 oz pancetta, cut into strips (I actually used cubed, frozen pancetta, about 1/3 cup)
6 fresh sage leaves, cut into strips (I skipped this)
1 T rosemary needles (I used a bunch of fresh rosemary, on the stem)
olive oil (for frushing)
4 garlic cloves, chopped (I had mine in fat slivers, or whole)
5 T white wine vinegar
5 T white wine
salt and pepper
Preheat oven to 400F. Grease a roasting pan with the butter.
AT THIS POINT THE RECIPE SAYS:
Lard the lamb with the pancetta and, using a small, pointed, knife, make small incisions all over it. Insert the sage and some of the rosemary into the incisions.
BUT WHAT I DID WAS:
Jam some holes into the lamb with a sharp, thin knife. Shove cubes of frozen pancetta into the holes, then stuff a bit of the garlic (a whole clove if it will fit or a sliver otherwise) in after the pancetta. Add some of the rosemary stems in, cutting them off at the skin. Jam a few more holes in, deep, and thread the rosemary stems into the holes, adding some more garlic if you have it.
THE RECIPE CONTINUES
Brush the lamb all over with oil, place in the prepared roasitng pan and season with salt and pepper according to taste. Sprinkle the garlic and remaining rosemary on top.
WHAT I DID WAS:
Oil the lamb, pepper it, then sprinkle sea salt on it. Put diced garlic (1-2 T) and a few branches of rosemary (whatever you've got left) on top of the lamb.
THE RECIPE CONTINUES
Pour in the vinegar and wine and roast for 1 1/2 hours. Turn the lamb half way through the cooking and baste occasionally with the cooking juices.
WHAT I DID WAS
Pour in vinegar and wine and roast until done (175 degrees is about right). You can completely forget about it provided the lamb sits fatty side up in the pan.