Roasted Lamb Shoulder Agnello De Latte Arrosto Recipes

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RAGù DI AGNELLO (LAMB)



Ragù di Agnello (Lamb) image

Provided by Oretta Zanini De Vita

Categories     Sauce     Lamb     Pasta     Tomato

Number Of Ingredients 17

For the condimento:
1 white onion
1 small carrot
1 small rib celery
a few sprigs fresh marjoram
3 fresh sage leaves
1 small sprig fresh rosemary
6 tablespoons extra virgin olive oil, preferably medium fruity
1 pound (450 grams) boneless lamb stew meat, cut into 3/4-inch (2-centimeter) cubes
1/2 cup (100 milliliters) dry white wine
1 1-pound (450 grams) can peeled tomatoes, drained
1 small piece dried chile
salt
To make the dish:
1 pound (450 grams) pasta (see note below)
6 rounded tablespoons (60 grams) grated pecorino abruzzese cheese or pecorino romano
1 heaping tablespoon minced fresh flat-leaf parsley

Steps:

  • Mince finely together the onion, carrot, celery, marjoram, sage, and rosemary needles (in the food processor if desired) and put in a medium saucepan with the oil. Cook over low heat until the vegetables just turn pale gold, about 8 minutes.
  • Add the meat and brown gently, stirring.
  • Raise the heat and add the wine. Let it bubble until you can no longer smell any alcohol, about 2 minutes.
  • Add the drained tomatoes, the chile, and 1 level teaspoon salt. Lower the heat and cook, covered, for about an hour, stirring occasionally. You'll know the sauce is done when it has visibly thickened and the fat has separated and bubbles on the surface.
  • Make-ahead note: The sauce may be made ahead up to this point and refrigerated until the next day. After some hours of chilling, the fat will come to the surface and can be removed very easily.
  • Bring 5 quarts (5 liters) of water to a boil in an 8-quart (8-liter) pot over high heat. Add 3 tablespoons kosher salt, then add the pasta and cook, stirring occasionally, until al dente.
  • Warm a serving bowl or platter in a low oven. If the oven is not practical, warm the bowl just before use with hot water, even a ladleful of the pasta cooking water.
  • Drain and transfer the pasta to the heated serving bowl. Toss the pasta first with the cheese and then with the sauce. Finish with a sprinkling of parsley and serve immediately.

ROAST BABY LAMB



Roast Baby Lamb image

Provided by Lidia Bastianich

Categories     Lamb     Vegetable     Roast     Easter     Wheat/Gluten-Free     Dinner     Spring     Party     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

5-pound baby lamb shoulder with bone, cut into 2" cubes
2 ribs celery, coarsely chopped
2 medium carrots, coarsely chopped
1 large onion, sliced
1 cup dry white wine
1/2 cup olive oil
1/4 cup balsamic vinegar
3 small sprigs fresh rosemary
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt
2 cups beef stock

Steps:

  • In a large bowl, toss all ingredients except the beef stock until well blended. Cover and refrigerate 24 hours, tossing occasionally.
  • Preheat the oven to 425°F. Transfer the contents of the refrigerated bowl to a roasting pan large enough to accommodate a single layer of vegetables covered by a single layer of meat. Add the stock and roast, basting and turning the lamb frequently, until the meat is very tender, about 1 hour 45 minutes.
  • Reduce the oven temperature to 350°F. Remove the lamb from the pan and set it aside. Skim and discard as much fat as possible from the pan liquids. Place the pan over high heat and boil until the liquids reduce to about 1 1/4 cups. Transfer the meat to a smaller roasting pan and strain the reduced sauce over it. Place the meat in the oven and roast, turning meat every 10 minutes, until extremely tender, brown, and caramelized, about 30-40 minutes.
  • Strain the juices from the pan and, if necessary, reduce further over moderately high heat; there should be 1/2 cup of finished sauce. Transfer the lamb to a serving platter and spoon the sauce over it.
  • Recommended wine-I like Abbazia di Rosazzo's Ronco dei Roseti with roast baby lamb.

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