My dear friend from Torino seems to be eating lamb at least once a week. He grills it or roasts the meat interchangeably. Lamb is quite popular in Italy, and here is my friend’s recipe of lamb roast Piedmontese style.
1kg/2lb lamb meat
2 large carrots
2 celery stalks
2 large onions
Fresh rosemary springs
Salt and pepper
Start by preparing the soffritto. Coarsely chop the onion, slice the carrot and the celery. Then cook everything together in a pan with olive oil until golden.
Arrange the lamb pieces in a ceramic baking dish, previously greased with a generous amount of butter. Transfer the soffritto from the pan into the baking dish and distribute evenly between the meat pieces. Then pour the wine on top and sprinkle with some olive oil. Arrange herbs and season with salt and pepper.
Bake in 180°C/350°F for about 90 minutes, until the meat is soft and nicely browned.