Name: Spalla di Agnello allo Spiedo (Lamb Shoulder Cooked on the Spit)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 large handful (about 1 cup) flat-leaf parsley leaves, chopped; 2 litres red wine; 1 potato, scrubbed and cut in half (optional); 1 clove garlic, thinly sliced; 4 star anise; 5 black peppercorns, lightly crushed; 2 sticks cinnamon; 2 tablespoons fine salt, plus extra for sprinkling; extra virgin olive oil, for drizzling; 1 stalk celery, roughly chopped; 1 small handful (about ¼ cup) mint leaves, finely chopped; 1 sprig rosemary, leaves finely chopped; 1 x 2 kg lamb shoulder, leg bone cut off; 250 g baby green beans, topped and tailed; 1 carrot, roughly chopped; 1 onion, roughly chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

Be warned, once you’ve tried this, you’ll never look at the Sunday roast lamb the same way again! You’ll need to start this recipe two days before you cook it to give the lamb time to marinate. Ask your butcher to cut the end of the leg bone off the shoulder so that the spit will be able to turn freely above the barbecue plate.

Ingredients

1 x 2 kg lamb shoulder, leg bone cut off
2 tablespoons fine salt, plus extra for sprinkling
1

Method

To make the marinade, combine the wine, star anise, cinnamon, carrot, onion, celery, rosemary and peppercorns in a bowl large enough to also fit the lamb. Place the lamb in the marinade, then cover and refrigerate for 48 hours, turning occasionally if it isn’t fully submerged.

Remove the lamb from the marinade, pat dry and set aside for 30 minutes to bring to room temperature. Reserve t

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