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Roast lamb, Roman-style (Arrosto di Agnello alla Romana)

Roast lamb, Roman-style (Arrosto di Agnello alla Romana)
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The classic Aussie favourite roast with an Italian twist.

Ingredients

  • 2kg lamb shoulder, boned, shanks reserved
  • 2 tomatoes , diced
  • 1 small onion, finely chopped
  • 1 cup chopped parsley
  • 1 tablespoon chopped sage leaves
  • 2 teaspoons chopped rosemary
  • 2 cloves garlic, crushed
  • 1 cup (250ml) dry white wine
  • 1 cup (250ml) chicken stock, or water
  • 1 cup (70g) fresh breadcrumbs
  • ¼ cup (20g) grated parmesan
  • 1 tablespoon olive oil
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Method

  1. Preheat oven to 180°C. Place lamb and shanks, tomato, onion, herbs and garlic in a large deep roasting pan. Season well with freshly ground pepper.
  2. Add wine and stock or water. Press combined breadcrumbs and parmesan over lamb and drizzle with oil. Bake for 1 ½ hours, until lamb is tender and breadcrumbs and cheese have formed a golden crust.

Tips:

To make breadcrumbs, break day-old bread into chunks and whiz in a food processor.

In pictures: best Italian recipes

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