My mother-in-law usually roasts lamb (well done, which is what Italians like, and if you don't like rare lamb, I suggest you try it because I much prefer it the Italian way), but my father-in-law had a hankering for what his Mom used to do, so Graziella stewed it instead. The recipe is very much oral, in the tradition of home recipes, and quantities are rather approximate. To serve about 6 you'll need:
Prep Time: 30 minutes
Cook Time: 3 hours
Ingredients:
- Half a suckling lamb, boned - about 8 pounds (3 1/2 k) boned weight
- Lots of garlic, about 8-10 cloves, peeled
- 2 8-inch (20 cm) sprigs fresh rosemary, tied together
- A bay leaf (optional, tied to the rosemary if you're using it)
- A half glass red wine (optional)
- Salt and freshly ground pepper
- About 2 cups tomato sauce
- 2 pounds fresh spinach, well washed (optional)
- 2 tablespoons olive oil (optional)
Preparation:
Father-in-law Adriano bought his lamb at the market and boned the meat himself, removing fat, gristle, and membranes -- he was a butcher before he retired. If you are less handy with a knife, you will want to have your butcher do the boning. The pieces should be fairly large, a couple of inches (5-7 cm) on the long side.
Wash them well and put them in a large saucepan with the garlic, rosemary, and bay leaf if you're using it. Add the tomato, water just to cover, and a good grind of pepper, and bring the meat to a very low simmer, partially covered. Let it cook for an hour, and then add the wine if you're adding it. Check seasoning and add salt to tatse (keep in mind that the sauce will become saltier as it reduces) and continue cooking at the same rate for at least another hour, until the sauce is thick and the lamb very tender.
At this point it is ready, and you could serve it with fresh peas and a tossed salad. Or you could be quite traditional, and serve the lamb over a bed of spinach. To do so, remove the lamb and the sauce to a bowl and keep them warm. Heat the olive oil in what few drippings are left in the pan, and then cook the spinach, stirring the leaves about in the drippings until they are well wilted and the water they give off initially has been reabsorbed. Check seasoning, transfer the spinach to a serving dish, put the pieces of lamb over it, spoon the sauce over all, and serve.
As is the case with any old recipe, there are many variations. My wife's Aunt Emma does something similar, but starts out by sautéing some finely chopped onion in 2-3 tablespoons of olive oil, and lightly browning the meat before adding the liquid. It's good, but a bit heavier on the digestion.
Wash them well and put them in a large saucepan with the garlic, rosemary, and bay leaf if you're using it. Add the tomato, water just to cover, and a good grind of pepper, and bring the meat to a very low simmer, partially covered. Let it cook for an hour, and then add the wine if you're adding it. Check seasoning and add salt to tatse (keep in mind that the sauce will become saltier as it reduces) and continue cooking at the same rate for at least another hour, until the sauce is thick and the lamb very tender.
At this point it is ready, and you could serve it with fresh peas and a tossed salad. Or you could be quite traditional, and serve the lamb over a bed of spinach. To do so, remove the lamb and the sauce to a bowl and keep them warm. Heat the olive oil in what few drippings are left in the pan, and then cook the spinach, stirring the leaves about in the drippings until they are well wilted and the water they give off initially has been reabsorbed. Check seasoning, transfer the spinach to a serving dish, put the pieces of lamb over it, spoon the sauce over all, and serve.
As is the case with any old recipe, there are many variations. My wife's Aunt Emma does something similar, but starts out by sautéing some finely chopped onion in 2-3 tablespoons of olive oil, and lightly browning the meat before adding the liquid. It's good, but a bit heavier on the digestion.
