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Roasted Lamb with Pecorino and Herbs

                                                               
                                           
Recipe courtesy: Giuseppe Fanelli
                                                                                                                                  Executive chef of Filli Ponte Restaurant, NY
For the Lamb:

2 pounds
boneless lamb shoulder, trimmed of fat and sinew and cut into 1 1/2"cubes
1/2 cup
extra-virgin olive oil
8 garlic cloves, halved
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:
1/2 cup freshly grated
Pecorino Romano
2 tablespoons minced Italian parsley
1 tablespoon minced rosemary
1 teaspoon freshly ground black pepper


Combine all ingredients except the potatoes and salt in a very large roasting pan. Refrigerate for 24 to 48 hours, tossing once in a while to redistribute the flavors.

Preheat 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, prepare the topping. Combine all the ingredients in a bowl. Sprinkle over the lamb and serve hot.
Serves 6


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