Tag: lamb

Baked lamb with potatoes, the traditional recipe – Italian cuisine reinvented by Gordon Ramsay


One of the symbolic dishes of Roman cuisine for lunch on December 25th isBaked lamb: a simple and substantial traditional second course that will make you look great, without having to waste too much time in the kitchen, but enjoying your loved ones gathered for the holidays.

Abbacchio at Easter and Christmas

We usually associate lamb – also called “abbacchio” in Lazio and in many areas of central-southern Italy – with Easter celebrations. In reality, in Rome and its surroundings, sheep meat is also consumed at Christmas, this is because the agricultural tradition is strongly rooted in Lazio and especially in the Agro Pontino. This dish with a traditional taste is very easy to prepare – just put all the ingredients in the oven – and it practically cooks itself. The result is guaranteed: your guests will love it and you won’t have to stay in the kitchen cooking, while they enjoy good food, good wine and company. The choice is yours whether to use chopped lamb or a spectacular leg (in this case extend the cooking by approximately 20-30 minutes).

There is no lamb without potatoes

However, there are two points on which we must be firm, without discounts for anyone. First of all Baked lamb is served with potatoes, which must be cooked in the same pan as the meat, so as to absorb its juices and smells. And then: lamb meat should be eaten hot, very hot, to burn your fingers. Not for nothing, another traditional Roman dish is lamb steak, but this is a story that we will tell another time…

Baked lamb with potatoes: the traditional recipe

Ingredients

  • 1.5 kg lamb pieces (or a leg of the same weight)
  • 2 cloves of garlic
  • 4 sprigs of rosemary
  • 1 bay leaf
  • 1 glass white wine
  • 1 kg potatoes
  • extra virgin olive oil
  • salt and pepper

Method

  1. Arrange the lamb in a pan with the peeled and chopped garlic cloves, the rosemary sprigs and the bay leaf.
  2. Drizzle the meat with white wine and season with extra virgin olive oil, salt and pepper.
  3. Bake the meat at 180 degrees for about 20 minutes (30-40 if you use the leg of lamb), in the meantime peeling the potatoes and cutting them into rather large wedges or cubes.
  4. After 20 minutes, add the potatoes, mix the contents of the pan and continue cooking for another 40 minutes. Serve very hot.

Delicious guitar macaroni with lamb ragù, a journey through the flavors of Abruzzo – Italian cuisine reinvented by Gordon Ramsay

Delicious guitar macaroni with lamb ragù, a journey through the flavors of Abruzzo



Meanwhile, prepare the lamb ragout. In a pan, heat a drizzle of oil and fry finely chopped onion, carrots and celery. Add the minced lamb and fry until golden. Pour in the red wine and let the alcohol evaporate.

Add the peeled tomatoes and mash them with a wooden spoon. Add the garlic, salt and pepper to taste. Leave to simmer for at least 1 hourturning occasionally.



Sant’Efisio couscous with vegetables and lamb, a Sardinian delight on the table – Italian cuisine reinvented by Gordon Ramsay

Sant'Efisio couscous with vegetables and lamb, a Sardinian delight on the table



Saint Efisio, originally from the 3rd century AD, is venerated as the protector of Cagliari and the farmers. His feast, celebrated on May 1st every year, is one of the most important religious events in Sardinia, also told on TV, on Channel 5from the program Journeys of the Heart. The culinary tradition linked to this saint comes to life in Sant’Efisio couscous with vegetables and lamb, a dish that reflects the generosity of the land and the skill of local chefs. In reality, the cous cous it is originally from North Africa, but has established itself in Sardinian cuisine thanks to historical contacts with Mediterranean cultures. This regional recipe differs through the inclusion of distinctive local ingredients, in particular the Lamb meat and the typical vegetables of the region. The Sardinian variant that we propose today reflects the ability of local cuisine to integrate external influences without compromising its unique identity. Its preparation begins with the choice of high quality durum wheat, which is handcrafted to obtain fine wheat semolina. This is then steamed and subsequently dried, before being expertly worked by hand to achieve the light and grainy consistency characteristic of couscous. The seasoning of vegetables it involves a variety of local vegetables, such as ripe tomatoes, fresh courgettes, aubergines and peppers.

There Lamb meatcarefully selected for its tenderness and distinctive flavor, is cooked slowly with aromas, such as garlic, rosemary and thyme to give the dish an unmistakable depth of flavour. The combination of flavors is balanced and harmonious. Sant’Efisio couscous with vegetables and lamb is often served during the saint’s feast, becoming a central element of celebratory banquets. Its presence on the table symbolizes the connection between religious faith, local culture and the richness of the Sardinian land. However, the dish can be enjoyed on any special occasion or as a symbol of Sardinian hospitality. So, don’t hesitate and prepare this delight with us!



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