Italian Cuisine

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Cuisine Category
Italian

Key Ingredient
Horseradish
Lamb
Paprika

Food Category
Meat

Special Consideration
Baking

Salt crusted suckling lamb

Cuisine: Italian Servings: Serves 6 Created by Robert Marchetti

Ingredients

1 whole lamb, about 6kg
½ cup salt, preferably Sicilian sea salt
½ cup sweet paprika
Extra virgin olive oil
6 punnets baby mache (lambs lettuce or watercress can be used as a substitute)
1 small piece fresh horseradish (1 Tbl Horseradish Paste may be used as a substitute)
Balsamic Vinegar

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Preparation

Have your butcher cut the lamb into 5 pieces - front legs, hind legs and saddle. If possible have them remove the bones from the legs leaving just the very last bone.

Pre-heat a fan forced oven to 220ºC.

Combine the paprika and salt with enough oil to form a thick paste. Rub this paste over the lamb covering it completely. Place the front legs and saddle on a tray with a cake rack, place the hind legs on a separate tray.

Roast in the oven for 15 minutes or until a golden crust has formed. Turn the oven down to 165ºC and cook for a further 10-15 minutes. To check if the lamb is cooked, insert a skewer into the thickest part of the meat. Remove the skewer and check that the juices are running clear. At this point remove the front legs and saddle. Continue cooking the hind legs for a further 10-15 minutes. Remove from the oven and allow to stand for about 30 minutes. When it has cooled cut the lamb into pieces and place on a tray ready to be re-heated.

In the meantime, cut or pick the mache from the punnet or bunch and wash. Ensure the leaves are dried well. Place the lamb back into the oven and heat for about 10 minutes. Peel and grate the horseradish onto the leaves. If using the paste, mix this with the balsamic first. Add a little extra virgin olive oil and a small splash of balsamic. Place the lamb on a plate and dress with the salad.

Italian Restaurants

Displaying 10 of 2156 Italian Restaurants.

Restaurant		Suburb
1.	The Beresford Hotel	Surry Hills
2.	Cellar 47	Shepparton
3.	Valentino's	Northbridge
4.	Smithfield Tavern	Smithfield
5.	Benny's Bar & Cafe	Fremantle
6.	Universal Bar	Northbridge
7.	Arch Rival	Palmerston
8.	Railway Hotel	Fitzroy North
9.	Vibe Cafe Restaurant	St Kilda
10.	Morning Star Estate	Mt Eliza

16 Jun 2011 08:11 AEST

Guillaume

This is just the thing I was looking for to celebrate Winter Solstice this year June 21 folks - get suckling lamb and celebrate the Earth and all it provides us - pagan style YUSSS!

22 Nov 2010 10:16 AEST

uranus

that was really cool and it looks really good and Jazmin e retatito

16 Oct 2010 02:21 AEST

grace

sydney

AT A BUTCHER

you can buy the lamb in a butchershop, and you don't need to buy a whole lamb either! simply ask for a shoulder or leg or both!

08 Aug 2010 01:38 AEST

Scott

Well I managed to pull of the salt crusted lamb using a lamb roast cut. Note to all those out there yet to cook this - you really need to leave roast cut/thick cuts in the oven a lot longer than the recipe states. Was very popular and very tatsy. thanks SBS

23 Jul 2010 03:48 AEST

adele

Where in Melbourne can you purchase a whole suckling lamb like the one in this episode?

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