From the mountains of the Abruzzi and the timeless villages of the Molise comes this very simple dish of pot-roasted lamb which is allowed to cook in its own fat. Traditionally, a copper pot with two handles is used to cook the meat, but any heavy-bottomed pot that is flameproof will work equally well, provided it has a tight-fitting lid.
Put the onion and the butter in a heavy-bottomed flameproof casserole. Salt the lamb and arrange the meat in the casserole so that the pieces lie flat on the bottom. Cover and cook over a medium heat for 1 hour. Do not remove the lid while the meat cooks.
To turn the lamb, take the
© 1995 Valentina Harris. All rights reserved.