tmedia
Main content

https://www.lifestylefood.com.au/recipes/11475/anzone-arrustu-cun-su-pinzimoniu-slow-roasted-spring-lamb-with-pinzimonio

LifestyleFOOD.com.au

Anzone Arrustu cun su Pinzimoniu (Slow Roasted Spring Lamb with Pinzimonio)

Ingredients

  • ½ baby spring lamb or a lamb shoulder, approx 3kg

  • 12 garlic cloves

  • 4 sprigs rosemary

  • 35 slices flat pancetta, thin

  • 3 tbsp olive oil

  • 4 cups white wine

  • 4 cups water

Method

  • 1.

    Remove lamb from the refrigerator two hours before cooking.

  • 2.

    Stud the lamb all over with garlic and rosemary and wrap top side with the pancetta slices.

  • 3.

    Preheat oven to 160C.

  • 4.

    Place lamb on a roasting rack and into a large baking tray.

  • 5.

    Drizzle lamb with olive oil and season with salt and pepper.

  • 6.

    Add the water and the wine to the tray.

  • 7.

    Join two sheets of foil together and cover tray tightly.

  • 8.

    Roast for approximately two hours then remove the foil and cook for a further 30 minutes.

  • 9.

    When ready the lamb will be well done and fall away from the bone.

  • 10.

    Allow to rest for 20 minutes then cut into serving pieces and serve on a platter with the pinzimonio.

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
1 comment • 2 ratings
Please login to comment
Posted by ghlewReport
Cooked this last night and it was great! Used some of the remaining stock to make a gravy with a bit of seeded mustard and honey and a pinch of sugar. Yum!