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Roast Lamb

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This is an amazing roast to make for the holidays. We originally had it in Spello, Umbria. A friendly woman named Paula made it for us. I watched her make it step by step and replicated it at home.

I realized the ingredients make an amazing difference. The Italian vegetables and meats are amazingly fresh and taste so different. I tried my best to buy the most local and fresh ingredients I could find including using herbs from my garden.

The key is to use a lamb shoulder which can be roasted several hours in the oven. If you prefer a lamb leg, make sure you don’t over cook it.

It is perfect for Christmas. I made it with a white bean ragu, a big green salad and a huge tray of tiramisu. How can you go wrong with that??

  • One 5 pound lamb shoulder roast
  • ¼ cup chopped pancetta
  • ¼ cup chopped pork fat
  • 2 tablespoons fresh rosemary
  • 2 tablespoons fresh thyme
  • 1 tablespoon fresh sage
  • ¼ cup fennel frawns
  • 2 garlic cloves
  • Salt
  • Pepper
  • 2 cups chicken broth

Preheat oven to 425 degrees F.

Process the pancetta, pork fat, rosemary, thyme, sage, fennel frawns and garlic cloves in a food processor until smooth. Keep aside.

Place the roast in a roasting pan and spread the pancetta mixture on the lamb roast- you can use all of it or save some for roast vegetables to be served on the side. Sprinkle salt and pepper. Pour 2 cups chicken broth at the bottom of the pan. Place the pan in the oven and roast for about 2 to 2 ½ hours. Bring the heat down to 350 degrees and roast for another 45 minutes- till the meat is tender and soft.

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