Roast Lamb with Orange and Lemon
Lamb is a popular ingredient in Roman cooking; grazing sheep are a common sight in the hills around the city. Antonio Ciminelli infuses roast lamb with orange and lemon zest; the citrusy pan juices make a silky, lightly tart sauce. Slideshow: More Lamb Recipes
October 2010
Gallery
Credit:
© Roland Persson
Recipe Summary
Ingredients
Directions
Make Ahead
The seasoned and tied lamb can be refrigerated overnight. Bring to room temperature before roasting.
Suggested Pairing
As chef Ciminelli notes, locals traditionally serve lamb with Frascati, a white wine, rather than a red. Do the same.