Three Maria's Cold Loin of Lamb
- Active Time 10m
- Total Time 1h 25m
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
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 into 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 and 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 let rest for 10 minutes.
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.
nutrition information per serving
625 calories; 42g total fat; 142mg cholesterol; 412mg sodium; 16g carbohydrates; 6g fiber; 43g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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