Lamb roast is a tasty dish typical of Italian cuisine. Prepared with a rolled lamb roast with breadcrumbs and fresh herbs, this dish is a true spectacle for the eyes and palate. Its delicate and succulent flavor makes it perfect for special occasions or an elegant dinner.
Take one or two rolls (preferably day-old) and crumble two generous handfuls of breadcrumbs.
Combine it with the finely chopped aromatic herbs, add salt, season with a good grinding of pepper, and add two tablespoons of extra virgin olive oil.
Mix well so that the ingredients are nicely blended.
Tie the meat with kitchen string.
For better results, have the roast prepared by the butcher, choosing the boneless leg or the boneless rack.
Evenly distribute (with your hands) the herbed bread on the roast, pressing well so that it adheres to the surface.
Transfer it to a non-stick baking tray with a little oil.
Sprinkle the surface of the meat with oil, salt, and pepper, massaging it well. Cover with parchment paper.
Meanwhile, preheat the oven to 180 degrees.
Bake the roast for 30-40 minutes (depending on the type of cooking you prefer).
Remove from the oven, let it cool for a few minutes, then serve it in thick slices accompanied by a seasonal side.
Kitchen String
Non-stick Pan
Wooden Spoon
Italy, Abruzzo
| Energy (kcal) | 288.71 |
| Carbohydrates (g) | 10.48 |
| of which Sugars (g) | 0.14 |
| Fat (g) | 20.12 |
| of which Saturates (g) | 9.47 |
| Protein (g) | 17.03 |
| Fiber (g) | 0.12 |
| Sale (g) | 0.08 |
