Lamb

Suckling lamb with pomodoro

Name: Lamb shoulder with pomodoro sauce recipe
Yield: 6
Ingredients: 1 × 1.2 kg piece boneless suckling lamb shoulder, cut into 4cm pieces; 3/4 tsp whole cloves; 3/4 tsp toasted fennel seeds; 1 tsp black peppercorns; 500g Dutch cream potatoes, peeled, cut into wedges; 1 onion, finely chopped; 1/3 cup oregano, chopped; 2 tbs flat-leaf parsley, coarsely chopped; 2 garlic cloves, crushed; 50ml olive oil; 150ml white wine; 350ml tomato passata; 350ml chicken stock; 30g store-bought breadcrumbs; 50g Grana Padano cheese, grated

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by Carlo Grossi

Aug 03, 2021

This is an edited extract from Ombra: Recipes from the Salumi Bar by Carlo Grossi (Lantern, $39.99), on sale now.

1 × 1.2 kg piece boneless suckling lamb shoulder, cut into 4cm pieces
3/4 tsp whole cloves
3/4 tsp toasted fennel seeds
1 tsp black peppercorns
500g Dutch cream potatoes, peeled, cut into wedges
1 onion, finely chopped
1/3 cup oregano, chopped
2 tbs flat-leaf parsley, coarsely chopped
2 garlic cloves, crushed
50ml olive oil
150ml white wine
350ml tomato passata
350ml chicken stock
30g store-bought breadcrumbs
50g Grana Padano cheese, grated

Method

1.

Preheat the oven to 190°C. Place the lamb in an earthenware dish or roasting pan. Grind the cloves, fennel seeds, peppercorns into a powder with a mortar and pestle, then mix in 1 tsp salt. Rub the mixture into the lamb.
2.

Add the potato, onion, oregano, parsley, garlic, olive oil and white wine to the lamb. Pour in the passata and stock, and mix to combine. Cover the top with the breadcrumbs and cheese and, using your fingers, push some of the crumbs and cheese into the liquid, not disturbing the top of the lamb which will form a crust as it cooks.
3.

Bake for 1 hour 15 minutes or until the meat is tender. Serve immediately.