Spalla di Montone con le Olive

Braised Lamb Shoulder with Olives

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

Leg of lamb can be costly, even today. Leave it to the thrifty ghetto Jews of Rome to come up with the economy version. Traditionally, a boned shoulder of lamb was rubbed with salt, pepper, cloves, and cinnamon, then rolled and tied. Mira Sacerdoti’s family made this without the cinnamon but added a bay leaf and thyme. The best way to prepare the rather tough lamb shoulder is to braise it until it is meltingly tender. In addition, instead of boning, rolling, and tying the s