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Spring-lamb roman-style with ginger fragrance

  • 1 hour and 45 minutes
  • Difficult
  • Second Courses
From Lazio, a typical and traditional dish reinterpreted for the occasion with a new vibe of ginger aroma and flavor. Follow our Chefs’ directions step by step and you will make a true gourmet delicacy

Ingredients: Per 4 servings

  • 2 lb loin of lamb
  • 1 ¾ oz rosemary
  • 1 oz garlic
  • 1 oz anchovies
  • 1 ¾ oz extra virgin olive oil
  • 3 oz vinegar
  • salt and pepper to taste
  • 1 oz ginger
  • 3 ½ oz red wine
  • 7 oz lamb stock


Step 1

Using the special de-boning knife, level and carefully remove fat from the loin.

Step 2

Using food string, tie up the loin so that it will not come apart during baking.

Step 3

The final shape should be like a crown. In this way it will not lose its shape during baking.

Step 4

In a pan with some oil, brown half the anchovies and some rosemary so that the loin gets savory.
Season with salt and pepper and add red wine, add the lamb and continue baking in the oven.

Step 5

In un mixer, place rosemary, ginger, garlic and anchovies. Mix into a finely chopped mix.

Step 6

Add white wine vinegar to the mix.

Step 7

Once the loin has baked, remove from oven, place on a plate after remoiving the string. Add savory vinegar sauce and serve hot.

Spring-lamb roman-style with ginger fragrance - step 7

Consigli dello chef:

When cooking lamb, the meat should never be overcooked or it will taste stringy. When in oven, cover with tin foil so that it will not brown too much on the surface.