About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Bollito Misto-Mixed Boiled Meat Platter | Main | Abbacchio - Baby Lamb, Pan-Roasted Roman Style »

Roast Easter Lamb with White Wine

Marcella herself says this recipe is simple—simple and delicious, I say! It reiterates to me how the simplicity of technique can make big flavors.

I found a 2 and a half pound, organic lamb shoulder through our local Golden Acres Ranch


All I had to do was brown it nicely and cook it on the stove top until it was done. The garlic and rosemary lent earthy notes to the meat.


The sauce was the best part—just water added to the pan drippings. Nothing fancy but full of flavor.
We ate it with roasted potatoes and a mix of kale and collards, sauteed with a little garlic.


Comments (4)

Jan, it looks positively gorgeous. I really like your choice of greens.

I wonder if we have learned yet . . . simple, fresh ingredients + few critical flavours = truly amazing results.

Your lamb looks wonderful!

Marcella Hazan:

It's the old principle of allowing things to taste of themselves, but of course it isn't a simple as that. The flavors lie dormant within the ingredients and there are always two or three things you must do to encourage them to emerge. What's important is to do the minimum necessary, because when you do too much - too many herbs and spices, unnecessary accompaniments, and stuff added to augment the natural cooking juices - when you do too much, you aren't encouraging true flavors, you are smothering them.

Thanks for the mention, Jan. I'm Bobbie Golden's daughter and I help manage the Golden Acres website. This blog will be a great addition to our Cooking and Recipes page. What a beautiful selection of lamb recipes!

I'm not seeing any goat (Chevon, mutton, cabrito) recipes, though. Could be an interesting addition to your repertoire. The fainting or myotonic goats have the tastiest and most tender cuts.

Happy Cooking!

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This page contains a single entry from the blog posted on November 19, 2010 6:49 AM.

The previous post in this blog was Bollito Misto-Mixed Boiled Meat Platter.

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