Professional Documents
Culture Documents
Try to buy the lamb from your own butcher or a supermarket with a qualified butcher’s section. Tell
them you want a nice leg of lamb, preferably organic, with the H-bone and thigh-bone tunnel-boned
and removed. This sounds complicated but it’s just butchers’ jargon. It means the top half of the leg
has the bone removed leaving just the ankle bone, allowing you to stuff it. For the veg, turnips,
Jerusalem artichokes, celeriac, fennel and parsnips are all good.
Peel a couple of garlic cloves and pop them into a food processor – as it’s whizzing add your mixed
herbs. Add the pancetta and anchovies and whiz again. Scrape the mixture into a bowl and add the
bread to the processor. Whiz to coarse breadcrumbs, and add to the bowl with the pinenuts and olives.
Add salt and pepper and scrunch everything together with your hands. If it looks too dry, add a drop of
boiling water. Push the stuffing into the cavity in the lamb. You can roast it stuffed like this, or you can
tie it up with string, pushing some rosemary underneath. Pat it with olive oil on the outside and season
with salt and pepper.
Toss the potatoes and remaining garlic with the bay leaves, the rest of the rosemary and some olive
oil, salt and pepper and put them into a roasting tray with the lamb in the middle. It’s unusual to see
rare or pink roasted meats in Italy, so we’re going to cook our lamb like they do. Roast it for about an
hour and a half at 200ºC/400ºF/gas 6. Trust me – it will be juicy and delicious! After half an hour, the
Italian way is to start basting the lamb with a swig of wine over the meat and veg every 15 minutes or
so until the meat is cooked. Remove the vegetables to a dish when cooked to keep them warm.
When the lamb is cooked, let it rest for 15 minutes. It’s nice served with some simply cooked greens.
The Italians prefer the goodness from the meat juices to be cooked into the vegetables in the tray
rather than make gravy.
• 1 cabeza entera de ajo, dividido en dientes, sin pelar
• 3 puñados de la mezcla de hierbas frescas (menta, perejil, orégano, tomillo),
hojas de recogida
• 6 rebanadas de tocino o panceta
• 3 filetes de anchoa
100 g de pan rústico, cortada en trozos de 2,5 cm (no utilizar envases previos pan
de molde)
• un buen puñado de piñones
• un puñado de aceitunas verdes, sin hueso
• sal y pimienta negra recién molida
• 1 x 2 kg pierna de cordero.
• un gran ramo de romero fresco
• Aceite de oliva
• 2 kg papas para asar, sin piel y cortadas a la mitad
• una ramita de hojas de laurel
• una botella de vino tinto
Asar un conjunto de cordero sigue siendo uno de los momentos más nostálgicos
para mí. Mil imágenes pasan por mi cabeza sólo de pensar en mi viejo corte de
cordero en un domingo. Este plato de cordero asado brillante utiliza grapas
italianas para hacer un delicioso relleno - es bueno para conseguir todas las
hierbas en la lista de ingredientes, pero si sólo se puede conseguir de una pareja,
no te preocupes.
Mezcle las papas y el ajo restante con las hojas de laurel, el resto del romero y un
poco de aceite de oliva, sal y pimienta y ponerlas en una bandeja de horno, el
cordero en el centro. Es raro ver a las carnes asadas de color rosa en Italia, así
que vamos a cocinar el cordero como lo hacen. Asarlo durante una hora y media a
200 º C/400 º F / gas 6. Confía en mí - será jugosa y deliciosa! Después de media
hora, a la italiana es comenzar a rociar el cordero con un trago de vino sobre la
carne y verduras cada 15 minutos aproximadamente hasta que la carne esté
cocida. Retire la verdura a un plato cuando se cocinan para mantenerlos calientes.