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Recipe for :

Roman Roast Lamb

This recipe comes from Valentina Harris.Valentina is an authority on Italian food and food culture and a respected member of the International Association of Culinary Professionals. In 1984, Valentina published Perfect Pasta and has since gone on to publish many more books on Italian Cookery.

Valentina has featured regularly on TV and her latest cookery series for the Carlton Food Network, ‘Cucina Valentina’, is filmed in Tavernelle, Italy, where she rums her owm cooking school providing wonderful week long holidays where guests can relax and increase their culinary knowledge.


1kg (2 lb) shoulder of leg of lamb, cut into 5 cm (2 inch) chunks
3 tablespoons olive oil
knob of butter
1 lamb's kidney, cubed
sea salt and freshly milled black pepper
2 glasses dry white wine or water
2 large anchovies preserved in salt, or 5 canned anchovy fillets in oil
2 small sprigs of rosemary
4 garlic cloves, peeled
4 - 5 tablespoons red wine vinegar

  • Wipe the meat carefully all over in case of bone shards.
  • Set a wide, deep, heavy bottomed frying pan over a low heat. Add the oil and butter and heat for 5 minutes.
  • Seal the meat and kidney in the hot fat, browning them all over.
  • Add 250 ml (8 fl oz) water, season generously with salt and pepper, then lower the heat.
  • Cover and simmer for 45 minutes, basting occasionally with a little water or wine and turning the meat from time to time.
  • Meanwhile, rinse the salted anchovies or drain the canned ones thoroughly.
  • Pound the rosemary leaves with the anchovies and garlic.
  • Stir in the vinegar and pour this mixture over the meat.
  • Stir thoroughly and simmer for about 5 minutes to burn off the sharpness of the vinegar before serving.

Serves 4

from 'Valentina's 4 Seasons Cookbook'

    Valentina Harris

© Valentina Harris