Cobblestone Cooking Music XIV – Lamb Porchetta & Risotto

Billede 21-03-15 18.58.36

think the cut that is in use here is called a boneless (de-boned) lamb shoulder – but as so often before, translating cuts of meat is one of the most difficult things I know. Anyway, it’s a flat, broad piece where the ribs used to sit – and it’s still got the skin side on.

  • Pink Floyd, Money

Go fire up the coal for the barbeque.

  • Saga, Don’t Be Late

In a food processor / blender, mix: day-old bread, garlic, onion, rosemary, thyme, oregano, bay leaf, lemon zest, salt, pepper & oil. It should be turned into an aromatic, lovely smelling paste.

  • Dion & The Belmonds, Runaround Sue
  • Peggy Lee, Fever

Lay the meat skin side down and spread the yummy paste all over it. The roll the meat from one end into a tight “sausage” and bind it.

  • Eurythmics, Better To Have Lost In Love

Put the meat in the BBQ, keep it on full heat for a short while, then turn it down somewhat. Let it simmer there for 2 – 2 1/2 hours. Drip/brush some oil over it once in a while.

  • Sailor, A Glass of Champagne
  • Foreigner, I Want To Know What Love Is

We simply served it with a plain risotto. And red wine 🙂

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