EASTER LAMB

my trusted butcher at the san lorenzo market is the man i go to for all my carnivorous needs. last week i went to order a leg of lamb for easter lunch. since they couldn’t prepare it immediately, my leg of lamb was reserved with my name on it, literally!


when i got there they were busy carving and chopping and prepping all sorts of yummy pieces of meat. the best seller for easter however is of course lamb. mine was to be boned and then seasoned with a salt rub of sage, rosemary, wild fennel and bay leaves. the secret touch is the “rettina” (fatty tissue of the animal) that they carefully wrap the seasoned meat in. this preparation is fool proof even if you have never cooked lamb in your life. the prepared roast should be seared on a very high flame for 5 minutes on all sides and then slow cooked with an inch of red wine in the pot for one hour. the only problem was that when i reached for the lamb on sunday morning, it hadn’t been preped at all - it was only deboned. so much for having a trusted butcher! after i got past my fit of anger, i seasoned the meat with fresh garlic cloves and a mixture of 16 herbs that i bought from a butcher in the dolomites last christmas. then i followed the same technique of searing and slow cooking in red wine. the result was finger licking good. but by the time i remembered to take a picture, there wasn’t any left. i realize that the above mentioned recipe is impossible to follow! so check out this article for some proper recipe ideas.