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Abruzzo Easter Recipe Chosen by Margaux Cintrano

Posted by on in Recipes from Abruzzo and Molise

Margaux Cintrano is an online and in print journalist, she was born in the US and is now based in Madrid; Where she has been working for print medias since 1999; in addition she also writes for blogs and for several online website magazines and food forums.
Margaux Cintrano owns an house in Italy, she loves Italian food, especially Abruzzo dishes. She has visited Abruzzo several times to write restaurant reviewing and to learn recipes from this region.

Below a recipe by Marcello Spadone, La Bandiera Restaurant in Civitella Casanova (Abruzzo) - chosen by Margaux Cintrano

• MARCELLO´s SPADONE´s ROAST MILK FED BABY LAMB:

INGREDIENTS
________________________________________

  • 1 five pound leg of milk fed baby lamb, trimmed of excess fat, 7 tblsps. of Extra virgin olive oil.

  • 1/3 cup minced finely fresh herbs ( oregano, savoury, thyme, parsley ).

  • 5 tblsps. of red wine: Abruzzi designation of origin.

  • 2 tblsps. fresh lemon juice.

PREPARATION

  1. Place lamb, bone side up and rub  tablespoons of Extra Virgin Olive Oil all over the lamb.

  2. Sprinkle with sea salt and freshly ground black pepper to taste.

  3. Rub 1/3 cup of fresh herbs over the lamb and place in roasting pan.

  4. Cover roasting pan with aluminium foil and place overnight in the refrigerator.

  5. Preheat oven to 400 degrees Fahrenheit and whisk 1 tablespoon of Evoo, 1/4 cup of fresh herbs, and the red wine in a bowl and drizzle this mixture on the baby milk fed lamb.

  6. Roast the lamb for 10 minutes in preheated oven.

  7. Now insert meat thermometer and 135 degrees Fahrenheit for medium rate rose pink and transfer the lamb to a large platter with the pan juices and let stand 10 minutes.

  8. Let cool before slicing diagonally and add a drizzle of lemon juice.


SERVE with crusty rustic country oven warm bread and an Abruzzo appellation Red oak aged wine.

Roasted lamb - Abruzzo recipe

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