Sarti Life

Recipe No. 3

Braised suckling lamb with lambascioni and truffled pecorino.

  • 1 lamb neck
  • 1 x 3g lamb shoulder, rolled
  • 10 x lamb ribs
  • (ask your butcher to chop meat for you)
  • 200ml white wine
  • 100ml extra virgin olive oil
  • 10 cloves of garlic
  • 5 bay leaves
  • pinch of chili powder
  • pinch of dried oregano
  • 2 Lts of chicken stock
  • 500g peeled tomatoes
  • 200g anchovies
  • salt and pepper to taste
  • 500g lambascioni (pickled Italian onions)
  • 150g truffled pecorino
  • Note: Both available from quality continental stores.

Add all ingredients excluding lambascioni and truffled pecorino into a tray with lamb. Cover with foil and braise in oven on 180 degrees for 1 hr and 45 minutes. Remove foil and bake for a further 20 mins.

Remove from oven and mix in lambascioni and grate truffled pecorino on top.

Serve immediately.