Dish:
Roasted Lamb with Pecorino and Herbs
By Micol Negrin, Executive Chef, Italian Culinary Institute
Ingredients:
2 pounds boneless lamb shoulder, trimmed of fat and sinew, cut into 1 1/2"
cubes
½ cup extra-virgin olive oil
8 garlic cloves, halved (minced garlic will burn)
2 tablespoons minced Italian parsley
1 tablespoon minced rosemary
1 teaspoon fennel seeds, crushed
1/4 teaspoon chili flakes
1/4 teaspoon freshly ground black pepper
3 potatoes, peeled and cut into 1/2" cubes
1 teaspoon salt
For the topping:
½ cup freshly grated Pecorino Romano
2 tablespoons minced Italian parsley
1 tablespoon minced rosemary
1 teaspoon freshly ground black pepper
| Instructions: |
| 1. |
Combine all the ingredients except the potatoes and salt (adding salt to early will cause the lamb to dry out) in a very large roasting pan. Refrigerate for 24 to 48 hours, tossing once in a while to redistribute the flavors
|
| 2. |
Preheat the oven to 450 degrees. Add the potatoes and salt to the lamb; roast for 1 hour, or until browned on the outside and cooked all the way through; if you wish, you can give the finished lamb a gorgeous browned look by placing it under the preheated broiler for 2 minutes
Meanwhile, make the topping: Combine all the ingredients in a bowl. Sprinkle over the lamb and serve hot
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Serves 6
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