Margi Cintrano
Washing Up
Happy Holidays and Buongiorno,
Sheepherding is quintessential in Abruzzi e Molise, Italy. In the Gran Sasso Mountain Range, the secret to the divine roast lamb is, to rub herbs and Evoo on the lamb, 12 hours before roasting. This region of Italy, is an agricultural wonder.
Here is our Easter Roast Lamb Recipe:
One 5 to 7 pound boned and trimmed baby lamb
7 tblps evoo
1/2 cup of chopped herbs; oregano, savory, thyme, flat leaf parsley, mint, rosemary ... )
1. place the lamb bone side up on baking tray
2. rub 2 tblsps of evoo and 1/4 cup herbs on the lamb well, and marinate for 12 hrs. in covered deep glass dish
3. The next morning: preheat oven to 400 degrees farenheit
4. whisk 1/4 cup herbs and 1 tblsp Evoo and 1 shot glass of white wine and pour over lamb in roasting pan you are using
5. let sit 10 mins. before entering oven
6. roast the lamb until therometer reads 135 degrees for Medium Rare
7. baste with some more white wine and the pan juices
8. transfer lamb and pan juices to a platter and let stand 15 mins. before carving / slicing.
9. slice lamb on diagonal and drizzle lemon zest, fresh lemon juice and evoo lightly on lamb slices
*** serve with mint coulis or mint jelly and a red wine: Bordeaux 2003 or a Barolo or 100% Tempranillo from Valladolid or Zamora, Spain ...
Happy Easter.
Margi.
Sheepherding is quintessential in Abruzzi e Molise, Italy. In the Gran Sasso Mountain Range, the secret to the divine roast lamb is, to rub herbs and Evoo on the lamb, 12 hours before roasting. This region of Italy, is an agricultural wonder.
Here is our Easter Roast Lamb Recipe:
One 5 to 7 pound boned and trimmed baby lamb
7 tblps evoo
1/2 cup of chopped herbs; oregano, savory, thyme, flat leaf parsley, mint, rosemary ... )
1. place the lamb bone side up on baking tray
2. rub 2 tblsps of evoo and 1/4 cup herbs on the lamb well, and marinate for 12 hrs. in covered deep glass dish
3. The next morning: preheat oven to 400 degrees farenheit
4. whisk 1/4 cup herbs and 1 tblsp Evoo and 1 shot glass of white wine and pour over lamb in roasting pan you are using
5. let sit 10 mins. before entering oven
6. roast the lamb until therometer reads 135 degrees for Medium Rare
7. baste with some more white wine and the pan juices
8. transfer lamb and pan juices to a platter and let stand 15 mins. before carving / slicing.
9. slice lamb on diagonal and drizzle lemon zest, fresh lemon juice and evoo lightly on lamb slices
*** serve with mint coulis or mint jelly and a red wine: Bordeaux 2003 or a Barolo or 100% Tempranillo from Valladolid or Zamora, Spain ...
Happy Easter.
Margi.