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Three Marias' Cold Loin of Lamb

Source: The Italian Gourmet
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Active Time:  10 Minutes
Total Time:  1 Hour 25 Minutes
  Serves 8
This dish can be served either cold, in paper-thin slices, or as a main course, presented hot and in larger portions. It is an example of the mountain fare typical of central Italy, where pastoral traditions and a rich peasant culture still survive.
2 1/2 pounds loin of milk-fed lamb, trimmed and boned
Salt and freshly ground pepper
10 pistachio nuts, shelled
About 13 ounces pork tenderloin (fillet)
1/2 cup extra-virgin olive oil
1 onion, finely chopped
1 carrot, finely chopped
2 cups cooked white (navy) beans
3 ounces small arugula leaves
Three Marias' Cold Loin of Lamb Recipe at
Preheat the oven to 425 degrees F.

Discard the lamb kidney. Flatten out the loin of lamb, skin side down, and season with salt and pepper.

Insert the pistachio nuts here and there in the pork fillet; season with salt. Lay the pork on top of the lamb. Carefully roll the lamb around the pork.

Salt the outside of the roll, tie it at regular intervals with kitchen string, brush well with olive oil and place in a baking dish with onion and carrot mixed together.

Put the dish in the oven and roast for 15 minutes. Reduce the heat to 350 degrees F and roast for about 1 hour, turning the meat from time to time. Meat is done when the juices run clear. Remove the roast from the oven and allow to cool.

Dress the beans and arugula leaves with oil, salt and pepper.

Cut the meat into thin slices and serve, garnished with the salad.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Serves 8
Calories: 625
Fat. Total: 42g
Fiber: 6g
Carbohydrates, Total: 16g
Sodium: 412mg
% Cal. from Fat: 60%
Cholesterol: 142mg
Protein: 43g
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