Porchetta-style lamb is the ultimate recipe for festive days at my house!
I especially prepare it for Christmas, Easter, or special Sundays, but of course, it’s suitable for any time and any occasion.
To bone the lamb, you can follow the photos if you want to do it yourself, otherwise let your trusted butcher do it and at home, you’ll just take care of seasoning it.
I believe lamb is a meat very well-suited to being cooked in this way, and I personally would eat it all the time, but lamb meat is quite fatty.
It’s not very laborious, but especially it is a main course that can be prepared in advance, even the day before, actually it’s better, so it gets more flavorful.
I always season it with salt, pepper, rosemary, and garlic, don’t be stingy with this seasoning, you can move it if it’s too much while eating it.
The only thing, maybe, don’t overdo it with salt and pepper.
So follow my recipe and make my porchetta-style lamb, and if you want, you can send me photos of my replicated recipes, if you like, I’ll put them on my FB page in your name.
Kcal 850 per person
- Difficulty: Medium
- Cost: Expensive
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Porchetta-style Lamb
- 1 Lamb Leg approximately 3.5 lbs
- 4 cloves Garlic
- to taste Rosemary
- to taste Salt
- to taste Pepper
- 1 glass White wine
Preparation of Porchetta-style Lamb
Take the lamb leg and bone it (or ask the butcher to do it for you), it will look like a whole large and thick slice of meat.
Place it on a work surface and season with small pieces of garlic, then sprinkle with rosemary, salt, and a little pepper.
I prepared a small bowl with a mix of all the seasonings.
Once well seasoned, you can roll it up on itself and tie it with kitchen string so it doesn’t open during cooking.
Cover the roast first with parchment paper and then with aluminum foil.
Take a deep baking tray, place the roast in it, and add about two fingers of white wine.
Bake for at least 1 hour at 425-465°F, making sure the liquid doesn’t dry out and adding more if necessary, even water.
After an hour of cooking, uncover the roast, let it cook for at least another 40 minutes at 390°F, but then adjust according to the color the meat takes on.
Once the roast has a nice color on the surface, place it on a work board, slice it, and put it back in the baking tray, baking it for another 10-15 minutes.
The final cooking is entirely indicative, you need to check the oven and adjust.
When putting it back in the tray sliced, make sure the tray is not completely dry, it should have at least a drop of liquid at the bottom.
Serve hot.
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