(Since 1999)


RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesLamb Recipes pg 3 >  Roman Spring Lamb


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees



The Silver Spoon, Phaidon Press

Serves 4


    • 2¼-pound leg of lamb
    • all-purpose flour, for dusting
    • 3 tablespoons olive oil
    • 3 fresh rosemary sprigs
    • 4 fresh sage leaves, chopped
    • 1 garlic clove, crushed
    • 3/4 cup white wine
    • 5 tablespoons white wine vinegar
    • 4 potatoes, sliced
    • salt and pepper


Preheat the oven to 350°F.

Chop the leg into pieces or ask the butcher to do this for you.
Dust the pieces of lamb with flour.

Heat the oil in a wide roasting pan, add the lamb and cook over high heat, turning frequently, for about 10 minutes until browned all over.

Season with salt and pepper, add the rosemary sprigs and sprinkle with the sage and garlic.

Turn the pieces over several times so that they soak up the flavor.

Combine the wine and vinegar, add to the roasting pan and cook until the liquid has almost completely evaporated.

Add 2/3 cup boiling water and the potatoes, cover and roast for 30 minutes or until tender.

If the gravy seems to be drying out, add a little hot water mixed with white wine vinegar.

Transfer the lamb to a warm serving dish and serve while still hot.

For an even tastier alternative, omit the potatoes, and when the lamb is nearly ready transfer 2-3 tablespoons of the gravy to a small pan, add three boned and chopped salted anchovies and cook over low heat, mashing the anchovies with a wooden spoon until they have almost disintegrated. Mix well, pour the sauce over the meat and roast for a few minutes more before serving.


  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages