Paola Di Mauros Roman Lamb Food

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PAOLA DI MAURO'S ROMAN LAMB



Paola di Mauro's Roman Lamb image

This recipe came to The Times in 1994 via Paola di Mauro, an Italian grandmother who lived, cooked and made wine in Marina, a small suburban town some 12 miles southeast of Rome. She was one of a band of cooks, mostly women, stretching back over generations, who have formed Italian cuisine, maintained its traditions and made it one of the world's most beloved and sought-after cooking styles. Italians sometimes call it "cucina casalinga," roughly translated as "housewives' cooking." But with its intense concern for the quality of primary ingredients and its care to combine them in a judicious balance of flavors, it is much more than that. Use the best ingredients you can find. Then let the simplicity of the preparations work its magic.

Provided by Nancy Harmon Jenkins

Categories     dinner, lunch, roasts, times classics, main course

Time 1h35m

Yield 4 servings

Number Of Ingredients 9

2 1/4 pounds young lamb, the leg or shoulder, bone in, cut into eight chunks
2 tablespoons extra-virgin olive oil
4 cloves garlic
Salt and freshly ground black pepper to taste
1 tablespoon instant flour, like Wondra
3/4 cup dry white wine
1 tablespoon coarsely chopped fresh rosemary leaves
4 oil-packed anchovy filets, coarsely chopped
3 tablespoons wine vinegar

Steps:

  • Preheat the oven to 350 degrees.
  • Rinse the lamb chunks under cold running water, and pat dry with paper towels.
  • In a casserole or roasting pan large enough to hold all pieces of lamb, heat olive oil over medium-high to high heat. When oil is almost smoking, add lamb chunks and brown quickly, turning frequently, for about 10 to 15 minutes.
  • Coarsely chop 2 of the garlic cloves; add to lamb as it browns. When all the lamb is browned, add salt and abundant pepper. Sprinkle flour over lamb pieces, and turn them to mix in seasoning and salt. Add wine; as soon as it starts to bubble, cover pan and place in oven to roast, covered, for 30 minutes.
  • While lamb is roasting, coarsely chop remaining garlic, and using a mortar and pestle, pound it with chopped rosemary into a coarse paste. Add chopped anchovies, and continue pounding to make a fairly smooth paste. A tablespoon at a time, mix in wine vinegar to make a smooth emulsion.
  • When lamb has roasted for 30 minutes, remove from oven, and pour vinegar emulsion over lamb pieces. Turn them to coat well with sauce. Return to oven, uncovered, to roast an additional 30 minutes.
  • When lamb is done, with no trace of red in the meat, remove from oven, set aside for 5 minutes, then put lamb on a heated serving platter. Bring pan juices to a boil and cook rapidly for about 45 seconds, or just long enough to reduce juices and thicken them slightly. Add salt and pepper to taste. Pour juices over lamb chunks; serve immediately.

ROAST LEG OF YOUNG LAMB



Roast Leg of Young Lamb image

Provided by Nancy Harmon Jenkins

Categories     dinner, roasts, main course

Time 1h20m

Yield 12 to 14 servings

Number Of Ingredients 7

1 leg of young lamb, bone in, 6 to 8 pounds
4 large cloves garlic, peeled and sliced
Sprigs of fresh thyme, rosemary and marjoram
1/4 cup oregano oil or extra-virgin olive oil
Salt and freshly ground pepper to taste
2 tablespoons savory-flavored vinegar or flavorful wine vinegar
1 1/2 cups lamb stock (see recipe)

Steps:

  • Trim and discard excess fat from lamb. Using a sharp-pointed knife, make little angled incisions all over the lamb and stuff the incisions with slices of garlic and sprigs of the fresh herbs. Rub lamb with the oil; then sprinkle with salt and freshly ground black pepper. Set lamb aside in a cool place to marinate for at least 2 hours.
  • When ready to cook, preheat oven to 450 degrees. Put lamb on a rack in a roasting pan and roast 30 minutes. Reduce heat to 300 degrees and cook 30 to 50 minutes longer, depending on the size. Total cooking time for medium rare should be 10 minutes to the pound. When lamb is done, remove to a serving platter and let rest 10 to 20 minutes before carving.
  • Meanwhile, prepare sauce by first removing fat from roasting pan and setting pan over medium-high heat. Add vinegar to pan and boil, stirring with a wooden spoon and scraping to get all the brown bits. Add stock, raise heat to high and boil about 5 minutes to thicken stock. Remove from heat and taste, adding salt and pepper if necessary. Strain sauce into a gravy bowl to serve with carved lamb.

Nutrition Facts : @context http, Calories 93, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 98 milligrams, Sugar 0 grams

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Top Asked Questions

Who is Paola di Mauro?
This recipe came to The Times in 1994 via Paola di Mauro, an Italian grandmother who lived, cooked and made wine in Marina, a small suburban town some 12 miles southeast of Rome.
How to eat lamb in Italy?
The lamb should be eaten hot – very hot. The Italians don't call it the preparation alla scottadito (finger-burning style) for nothing. Spread the lamb with the peeled and chopped garlic cloves, rosemary sprigs, and bay leaf in a pan. Sprinkle the meat with white wine and season it with extra-virgin olive oil, salt, and pepper.
How do you cook Lamb in a casserole?
In a casserole or roasting pan large enough to hold all pieces of lamb, heat olive oil over medium-high to high heat. When oil is almost smoking, add lamb chunks and brown quickly, turning frequently, for about 10 to 15 minutes. Coarsely chop 2 of the garlic cloves; add to lamb as it browns.
How to cook lamb leg in oven?
Spread the lamb with the peeled and chopped garlic cloves, rosemary sprigs, and bay leaf in a pan. Sprinkle the meat with white wine and season it with extra-virgin olive oil, salt, and pepper. Bake the meat at 350°F for about 20 minutes (30-40 minutes if you use the leg of lamb).

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