Lamb rolls with porchetta flavors are one of those recipes I particularly love, for the seasoning and because I love lamb meat.
A truly excellent recipe to present on festive days, perhaps for a Sunday when you want to cook something special and make a good impression at the table.
These I had my husband prepare during the Christmas holidays; we had bought half a lamb, and he worked it in various ways. Being a good butcher, he doesn’t waste anything and salvaged these rolls made with the lamb’s belly.
If you want to wrap the outside as I did, you should have the butcher set aside the net that wraps the lamb when it is whole, in my area it’s called “rezza”… it’s a kind of tight net made of thin fat, and once wrapped around the rolls, it will give them the right crispiness and flavor.
If you’re already salivating at the mere thought of how good these rolls can be, you’re imagining right… you absolutely must prepare them too.
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
About 270 kcal per roll
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6 rolls
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Making Lamb Rolls with Porchetta Flavors
- lbs of lamb belly (weight obtained from a not too small lamb's belly)
- lamb net or rezza
- to taste salt
- to taste pepper
- 3 large cloves garlic
Tools
- Kitchen string kitchen string
Preparation of Lamb Rolls with Porchetta Flavors
Take the lamb belly and clean it from the tendons. If you have trouble explaining to the butcher how you want this piece of meat, you should say it is the part obtained once the lamb chops are removed, skinned, and then breaded.
You will end up with a large slice of meat; cut it into 3 equal vertical strips and then cut again horizontally to have 6 rectangles.
In a small bowl, place the peeled and chopped garlic cloves, salt, pepper, and mix well.
Now divide the prepared seasoning over the 6 rectangles obtained previously, close the rolls by rolling them tightly on themselves.
Now from the lamb’s net, cut 6 strips, wrap them well around the rolls, and then close everything by tying the meat with kitchen string.
Place the meat in a non-stick baking dish, cover it with foil, and bake at 428°F for at least 1 hour, then remove the foil and complete the cooking for about 30 minutes.
Once fully cooked, they should be well-done and crispy on the outside.
Serve hot.
