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Lamb Rotolo recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. Edited by New York City Chef.
Hotelsuche Búsqueda hoteles Rechercher hôtel Ricerca Alberghi Zoek Hotel Pesquisa Hotel
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 12/04/02 : Lamb Rotolo
"Lamb Rotolo"
Daily Tour Pictures - Page 1 of 3 - Page 2 of 3 - Page 3 of 3 - Daily Recipes
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1 leg of lamb, boned 3 1/2 to 4 pounds
6 garlic cloves, chopped
12 fresh sage leaves, chopped, or 1 1/2 teaspoons dried
1 1/2 cups soft bread crumbs
3 1/2 tablespoons olive oil
4 very thin slices Prosciutto or ham
1 teaspoon salt
1/2 teaspoon pepper
1 cup dry red wine
Preheat the oven to 450 degrees. Trim excess fat from lamb. Open lamb cut side up. In a small bowl, combine garlic, sage, bread crumbs, and 2 tablespoons olive oil. Arrange Prosciutto or ham slices on lamb, overlapping if necessary. Spread bread mixture evenly over ham. Roll up lamb and tie securely with kitchen string at intervals of about 2 inches. Rub with remaining 1 1/2 tablespoons olive oil. Season with salt and pepper. Place in open roasting pan. Roast lamb at 450 degrees for 15 minutes. Reduce heat to 350 degrees and roast 1 1/4 hours, or until medium rare. Remove meat to cutting board; skim fat off pan juices. Set roasting pan over medium heat and stir in wine. Bring to a boil, scraping up any browned bits from bottom of pan. Cook until reduced by half, about 3 minutes. Season with salt and pepper. Slice meat and serve with juices over the top. Serves 6.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Photo Magazine,
Monday - Friday.
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