Roasted Suckling Lamb
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Abbacchio Al Forno (Roasted Suckling Lamb)
Categories: Lamb
Yield: 10 servings
12 lb To 14 pound lamb, ask the
Butcher to cut into
Quarters
Crack all the joints, no
Head
1/3 c Extra virgin olive oil
3 Heads garlic, separated
Into
Cloves
3/4 c Fresh rosemary
Salt & fresh black pepper
3 1/2 Pound Small new
Potatoes,
Quartered
1/2 lb Fresh white cipolline
Onions
2 c Dry red wine
Recipe courtesy of David Ruggerio
Preheat the oven to 375 degrees. Rinse the lamb with cold water and
pat dry. Trim off the excess fat, leaving a thin layer to protect the
meat during cooking. Rub the lamb with 3 tablespoons of the olive oil.
Using a small knife make small incisions all over the lamb. Cut half
the garlic cloves into thin slices. Slip the slices into the
incisions with half the rosemary. Season the lamb with salt and
pepper.
Place the lamb bone-side down in a large roasting pan, leaving room
for the potatoes and onions. Crush the remaining garlic, scatter over
the lamb and roast for 40 minutes.
Add the potatoes and onions and toss with the pan drippings. Pour the
wine over the lamb and continue to roast. Baste periodically with the
pan juices and cook for another 45 minutes, until fork tender.
Remove the lamb from the oven to a serving platter, cover and allow
to rest for 15 to 20 minutes. Leave the potatoes and onions in the
pan, and return to the oven for an additional 15 minutes or until
tender.
To serve, cut the lamb at the joints, spoon the pan juices over the
meat, and serve with the potatoes and onions on the side.
Yield: 10 servings
SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
NETWORK SHOW #CL9097
Format by Dave Drum - 05 February 99 FROM: Uncle Dirty Dave's Kitchen
From: Dave Drum Date: 13 Feb 99
Source: rec.food.cooking
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