Agnello e Arista Ripiena al Forno di Legno

(Lamb and Stuffed Pork Loin Cooked in the Wood Fired Oven)


3 Lb. Lamb loin - bone in (leg of lamb will do nicely also)
3 Lb. Pork loin stuffed with a few slices of prosciutto & Pancetta
1/2 Cup Olive Oil
1/2 Cup Mixed fresh herbs - rosemary and thyme
3 - 5 Cloves Garlic - chopped
Q.B.   Pepper - Black
Q.B.   Salt

Preparation of the Dish

NOTE: This recipe is best used when the wood fired oven has been used for pizza (750-800), then bread (450-475), and finally for this overnight baked dish. The temperature at the initial bake is about 350 degrees, and by morning is approximately 225 - 275 depending upon the initial firing.

Place all of the lamb in a large bowl and add the olive oil and herbs.  Mix thoroughly so that all of the meat is imbued with the old and herb flavors. 

Stuff the pork loin by cutting it longitudinally in half, laying the prosciutto and pancetta on one half, and then sprinkling herbs onto it.  Place the other half of the lion on top of this and then tie the two pieces together with kitchen string.  Roll the tied roast in the oil and herbs left from the lamb.

Put the lamb and pork roast into a stainless steel roasting pan, and cover tightly with aluminum foil.  Put this in the middle of the oven, close the door and leave it slowly cook until morning.  Remove from the oven at approximately 8:00 am, and have a few slices with your favorite breakfast bread!

It is also great for dinner as is, in sandwiches, as the basis for a number of pasta sauces, or for meatloaf.

FrmBottomBar.gif (1768 bytes)

Last updated on:02/09/03 03:59:49 PM