Roasted Easter Lamb
This hearty Sicilian lamb recipe boasts succulent meat that's incredibly tender and flavorful, perfect for a comforting family dinner. Seasoned with aromatic herbs and slowly roasted to perfection, it's a dish that will fill your home with mouthwatering scents. Serve this dish straight from the oven and enjoy the rich flavors that define this classic Italian-inspired meal.
— Constant Cookbook
Ingredients
- 4 lb. young lamb, including 6 loin chops and 8
- rib chops, cut into 3 to 4-inch chunks, each
- 1 inch thick, bones included
- Salt and freshly ground pepper, to taste
- 1/3 cup extra-virgin olive oil
- 2 bay leaves
- 1 red onion, cut into rings
Instructions
- Preheat an oven to 500°F.
- Season the lamb with salt and pepper. Place in a large roasting pan. Add the olive oil, bay leaves and onion and toss to coat the meat.
- Roast for 30 minutes, then turn the meat over. Reduce the oven to 350°F, cover the pan with aluminum foil and cook for 1 hour more. The meat should be very tender, to the point that it falls off the bone. Serve immediately. Serves 6.
- Adapted from <i>Williams-Sonoma TASTE Magazine,</i> &quot;A Sicilian Easter,&quot; by Harriet Docker (Spring 2002).
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