rosemary, garlic and such.
I mentioned that one that I did had minced lemon rind as well. I erred. That was s different recipe. The one I was thinking of had pancetta minced with the rosemary and garlic.
Just made it again tonight. Wow. It's a winner.
SLOW-ROASTED LAMB SHOULDER WITH PANCETTA
For a classic side, heat drained canned white beans with olive oil, chopped garlic, and chopped fresh sage. What to drink: A full-bodied red wine with black cherry flavors and hints of pepper, like Ravenswood 2002 Monte Rosso Zinfandel from Sonoma ($32).
8 garlic cloves, peeled
4 ounces pancetta (Italian bacon), diced
3 tablespoons chopped fresh rosemary
2 teaspoons cracked black pepper
1 4-pound rolled boned lamb shoulder (about 7 pounds before boning), excess fat trimmed
Drop garlic down feed tube of mini processor; chop finely. Scrape down bowl sides. Add pancetta, rosemary, and pepper; blend to coarse paste. Using small sharp knife, make 1/2-inch-deep slits all over lamb and fill each with pancetta paste. Spread any remaining paste over outside of lamb. Place lamb, seam side down, in roasting pan.
Do ahead: Can be prepared 1 day ahead. Cover with plastic wrap and chill.
Preheat oven to 300°F. Roast lamb uncovered until very tender and thermometer inserted into center registers 170°F, about 5 hours. Transfer to platter; let rest 15 minutes.
Cut lamb crosswise into 1/2-inch-thick slices. Pour pan juices into bowl. Remove and discard fat from surface. Spoon pan juices over lamb.
Makes 8 servings.
Bon Appétit
January 2007
My notes:
Not necesary to roast 5 hours. 3 is lots. Debone the lamb and just spread the paste throughout before rolling up. Easier than stuffing slits.
The bits of lamb cut away are fine for stew.
I buy one slice of pancetta about 1/4" thick, chop it a bit and mince with the other ingredients in the blender attachment.
Served it with mashed potatoes mixed with grainy Dijon and slowly carmelized onions.
I mentioned that one that I did had minced lemon rind as well. I erred. That was s different recipe. The one I was thinking of had pancetta minced with the rosemary and garlic.
Just made it again tonight. Wow. It's a winner.
SLOW-ROASTED LAMB SHOULDER WITH PANCETTA
For a classic side, heat drained canned white beans with olive oil, chopped garlic, and chopped fresh sage. What to drink: A full-bodied red wine with black cherry flavors and hints of pepper, like Ravenswood 2002 Monte Rosso Zinfandel from Sonoma ($32).
8 garlic cloves, peeled
4 ounces pancetta (Italian bacon), diced
3 tablespoons chopped fresh rosemary
2 teaspoons cracked black pepper
1 4-pound rolled boned lamb shoulder (about 7 pounds before boning), excess fat trimmed
Drop garlic down feed tube of mini processor; chop finely. Scrape down bowl sides. Add pancetta, rosemary, and pepper; blend to coarse paste. Using small sharp knife, make 1/2-inch-deep slits all over lamb and fill each with pancetta paste. Spread any remaining paste over outside of lamb. Place lamb, seam side down, in roasting pan.
Do ahead: Can be prepared 1 day ahead. Cover with plastic wrap and chill.
Preheat oven to 300°F. Roast lamb uncovered until very tender and thermometer inserted into center registers 170°F, about 5 hours. Transfer to platter; let rest 15 minutes.
Cut lamb crosswise into 1/2-inch-thick slices. Pour pan juices into bowl. Remove and discard fat from surface. Spoon pan juices over lamb.
Makes 8 servings.
Bon Appétit
January 2007
My notes:
Not necesary to roast 5 hours. 3 is lots. Debone the lamb and just spread the paste throughout before rolling up. Easier than stuffing slits.
The bits of lamb cut away are fine for stew.
I buy one slice of pancetta about 1/4" thick, chop it a bit and mince with the other ingredients in the blender attachment.
Served it with mashed potatoes mixed with grainy Dijon and slowly carmelized onions.