I walked through the door Friday night and there it was - the aroma of my all time fave meal.
Roman Spring Lamb!
The Silver Spoon - (sub-titled, Eating is a serious matter).
Rosemary, garlic, sage and white wine vinegar caressed my olfactory senses and whisked me towards the kitchen. The bottle of Pinot seemed to be the perfect choice.
In goes the garlic
Rosemay adding that special flavour.The reason I buy cook books for Sue is that she likes to experiment with food, and I benefit from this. Occasionally there is one recipe that I can't get enough of. Roman Spring Lamb is one of them.
The book was originally published in Italian in 1950 and printed in English in 2005. The book has 1263 pages. For me, its an investment of my meals for life.
And finely sliced potatoes
A liitle longer and its ready for the table.
But I'll let Sue explain a little about the preparation while I just indulge in the meal and the Pinot.
"Leon would eat this very night given the choice (which he's not!) It is lovely. For such strong herbs it has a delicate and light flavour.
Brown the lamb pieces which have been lightly dusted with flour. I used pieces of shoulder, but I also use leg chops or whatever else seems good and well priced at the time. Add 2-3 chopped cloves of garlic along with chopped sage and a few bits of rosemary. Turn it around a few times and then add about 175ml of white wine and 4 table spoons of white wine vinegar. Let it simmer until almost all liquid is evaporated and then add 150 ml of boiling water and some potatoes finely sliced. Cook in a 200 degree oven for about 30 minutes, checking on liquid level occasionally.
I don't think I've left anything out. It can take a while for the potatoes to brown, give them a stir every now and again.
Very yummy."
No argument here.
Sue and Leon, Over here, it's 12.30Sunday noon. I have a roasbeef on the stove ... and than you come on the internet teasing us with a gorgeous meal like this :^)! Shame on you! :)) Enjoy it! It looks fabulous. Thank you for the recipe. Martine
ReplyDeleteI can smell the rosemary and the garlic; I love lamb. I will have to look for that book.
ReplyDeleteWhat is the name of the book and its author?
ReplyDeleteMartine, roast beef is hard to beat.
ReplyDeleteNadege, it is called the Silver Spoon and is put out by Phaidon Publishing. It doesn't seem to have a named author. From what I understand it's been around in Italy for ever, and was just revamped a little when it was translated. Very comprehensive though.
Sue
Thank you! Amazon.com sells "Silver spoon".
ReplyDeleteThat looks great! I'll have to give it a try.
ReplyDeleteThat does look really good and I'm going to try it ASAP.
ReplyDelete