| All the highlighted ingredients can be found in our shop. Roasted Lamb with Pecorino and Herbs Recipe courtesy: Giuseppe Fanelli Executive chef of Filli Ponte Restaurant, NY |
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| 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 Copyright 2003 Italian Cooking & Living |
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