Roasted Lamb, Pumpkin, Radicchio and Coffee

Name: Roasted Lamb, Pumpkin, Radicchio and Coffee (Agnello Arrosto, Zucca, Radicchio e Caffè)
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 3 h
Yield: Serves: 4
Cuisine: Italian
Ingredients: 30 ml olive oil; ½ bulb of garlic; Plain or 00 flour, for dusting; 1 lamb loin, deboned and trimmed; 2 tbsp olive oil; 2 long red radicchio; Salt and black pepper, to taste; 100 ml balsamic vinegar; 1 tsp honey; 250 ml white wine; 1 clove of garlic; 4 tbsp olive oil; 50 ml espresso coffee; 60 g unsalted butter; 500 g lamb bones and fat trimmings; 1 sprig of rosemary; 3 cloves of garlic; A handful of rosemary; 1 celery stalk, chopped; 2 carrots, chopped; 1 white onion, chopped; 40 g butter; 5 g ground coffee, to serve; 500 g pumpkin, peeled and sliced; 1 small white onion, chopped; 1 sprig of sage

Agnello Arrosto, Zucca, Radicchio e Caffè

Preparation info

Serves:
4

Difficulty
Easy
Ready in
3 hr

Appears in

Better Than Nonna

By Danilo Cortellini

Published 2024

About

This lamb recipe is a real showstopper. It’s a bit cheffy and requires a level of technique, so give yourself lots of time. You could even make the lamb sauce and pumpkin purée a couple of days before and gently reheat before serving.

Ingredients

For the lamb sauce

500 g lamb bones and fat trimmings
1 white onion, chopped
2

Europe
Italy
Main course
Sous vide
Mediterranean

Method

For the lamb sauce

Preheat the oven to 180°c and dry roast the bones for about 30 minutes until browned.