Roast Easter Lamb with White Wine
Marcella herself says this recipe is simple—simple and delicious, I say! It reiterates to me how the simplicity of technique can make big flavors.
I found a 2 and a half pound, organic lamb shoulder through our local Golden Acres Ranch
All I had to do was brown it nicely and cook it on the stove top until it was done. The garlic and rosemary lent earthy notes to the meat.
The sauce was the best part—just water added to the pan drippings. Nothing fancy but full of flavor.
We ate it with roasted potatoes and a mix of kale and collards, sauteed with a little garlic.
Jan, it looks positively gorgeous. I really like your choice of greens.
I wonder if we have learned yet . . . simple, fresh ingredients + few critical flavours = truly amazing results.
Your lamb looks wonderful!
It’s the old principle of allowing things to taste of themselves, but of course it isn’t a simple as that. The flavors lie dormant within the ingredients and there are always two or three things you must do to encourage them to emerge. What’s important is to do the minimum necessary, because when you do too much – too many herbs and spices, unnecessary accompaniments, and stuff added to augment the natural cooking juices – when you do too much, you aren’t encouraging true flavors, you are smothering them.
Thanks for the mention, Jan. I’m Bobbie Golden’s daughter and I help manage the Golden Acres website. This blog will be a great addition to our Cooking and Recipes page. What a beautiful selection of lamb recipes!
I’m not seeing any goat (Chevon, mutton, cabrito) recipes, though. Could be an interesting addition to your repertoire. The fainting or myotonic goats have the tastiest and most tender cuts.
Happy Cooking!