Photography: Tanya Zouev

Recipe by Suzanne Gibbs

Serving size: Serves 6
Cuisine type: Italian
Cooking time: More than 2 hours
Course: Main
Favourite flavours: Lamb

Roast lamb, Roman-style

INGREDIENTS

2kg lamb shoulder, boned, shanks reserved
2 tomatoes, diced
1 small onion, finely chopped
1 cup chopped parsley
1 tablespoon chopped sage leaves
2 teaspoons chopped rosemary
2 cloves garlic, crushed
1 cup (250ml) dry white wine
1 cup (250ml) chicken stock, or water
1 cup (70g) fresh breadcrumbs
¼ cup (20g) grated parmesan
1 tablespoon olive oil

METHOD

1. Preheat oven to 180°C. Place lamb and shanks, tomato, onion, herbs and garlic in a large deep roasting pan. Season well with freshly ground pepper.

2. Add wine and stock or water. Press combined breadcrumbs and parmesan over lamb and drizzle with oil. Bake for 1 ½ hours, until lamb is tender and breadcrumbs and cheese have formed a golden crust.

Tips: To make breadcrumbs, break day-old bread into chunks and whiz in a food processor.


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