Lamb Alla Roma

Lamb Alla Roma Recipe - A Delicious Italian Dish

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 50 minutes | Servings: 4

Introduction

Lamb Alla Roma is a delicious and hearty dish that combines tender lamb with a variety of vegetables and rice. This recipe is perfect for a cozy family dinner or a special occasion.

History

Lamb Alla Roma is a traditional Italian dish that originated in the city of Rome. It is a popular dish in Italian cuisine and is often served at family gatherings and celebrations.

Ingredients

1.5 lb (680 g) boneless lamb shoulder, cut into 1 inch cubes*
1 medium onion, coarsely chopped
1 tbsp vegetable oil
2.5 tsp salt
0.5 tsp seasoned pepper
0.5 tsp rosemary leaves, crushed
2.75 cup water
0.25 cup burgundy wine
1 cup uncooked rice
2 ribs celery, thinly sliced
2.5 cup frozen Italian-style vegetables**, thawed
1 medium green pepper, cut into 0.75 inch squares
1 14-0.5- to 16 oz (454 g) can tomatoes (2 cup), drained and cut up
1 tbsp chopped parsley (optional)

How to prepare

In a large heavy skillet, brown lamb and onion in oil over medium heat.
Add salt, pepper, rosemary, water, and wine. Cover and simmer for 30 minutes.
Add rice and bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes, or until rice is tender and most of the liquid is absorbed.
Add celery, frozen vegetables, pepper, and tomatoes. Cover and cook for an additional 5 minutes, or until vegetables are tender-crisp.
Sprinkle parsley on top.

Variations

Substitute lamb with beef or chicken.
Add different vegetables such as mushrooms or zucchini.
Use different herbs and spices for a different flavor profile.

Cooking Tips & Tricks

Make sure to brown the lamb and onion well to develop flavor.

- Be sure to simmer the dish covered to allow the flavors to meld together.

- Adjust the seasoning to your taste preferences.

Serving Suggestions

Serve Lamb Alla Roma with a side of crusty bread and a green salad for a complete meal.

Cooking Techniques

Browning the lamb and onion adds depth of flavor.

- Simmering the dish covered allows the flavors to develop.

- Adding the vegetables towards the end ensures they are tender-crisp.

Ingredient Substitutions

Use chicken broth instead of water for added flavor.

- Substitute white wine for burgundy wine.

- Use quinoa or couscous instead of rice.

Make Ahead Tips

Lamb Alla Roma can be made ahead of time and reheated before serving. Store in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Lamb Alla Roma in a large serving dish garnished with fresh parsley for a beautiful presentation.

Pairing Recommendations

Pair Lamb Alla Roma with a bold red wine such as Cabernet Sauvignon or Merlot.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

This recipe contains approximately 400 calories per serving.

Carbohydrates

This recipe contains approximately 45 grams of carbohydrates per serving.

Fats

This recipe contains approximately 15 grams of fat per serving.

Proteins

This recipe contains approximately 30 grams of protein per serving.

Vitamins and minerals

Lamb Alla Roma is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

This recipe contains dairy (if using butter) and gluten (if using regular soy sauce).

Summary

Lamb Alla Roma is a balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Lamb Alla Roma is a delicious and comforting dish that is perfect for a family dinner or special occasion. With tender lamb, flavorful vegetables, and rice, this dish is sure to be a hit with your loved ones. Enjoy!

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Lamb Alla Roma. I remember it like it was yesterday, even though it has been many years since then. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little kitchen in Rome.

Maria was a wonderful cook, and I always loved spending time with her, watching her work her magic in the kitchen. On that particular day, she was preparing a special dinner for her family, and I was lucky enough to be her guest. As she chopped, stirred, and sautéed, the aroma of herbs and spices filled the air, making my mouth water in anticipation.

I asked Maria what she was making, and she replied with a smile, "Lamb Alla Roma. It's a family recipe passed down through generations. Would you like to learn how to make it?"

I couldn't believe my luck. I had always admired Maria's cooking and had often asked her for recipes, but this was something truly special. I eagerly agreed, and Maria began to teach me the intricacies of making Lamb Alla Roma.

The first step was to marinate the lamb in a mixture of olive oil, garlic, rosemary, and thyme. Maria explained that the key to a delicious Lamb Alla Roma was to let the meat marinate for at least a few hours, allowing the flavors to seep into every bite.

As the lamb sat in the marinade, Maria showed me how to prepare the tomato sauce that would accompany it. She used fresh tomatoes, onions, and a secret blend of herbs and spices that she refused to reveal. She cooked the sauce slowly, letting it simmer and thicken until it was rich and flavorful.

Once the lamb had marinated and the sauce was ready, Maria showed me how to sear the meat in a hot pan until it was browned on all sides. Then, she transferred it to a baking dish and covered it with the tomato sauce, ensuring that every piece was coated evenly.

The final step was to bake the lamb in the oven until it was tender and juicy, the meat practically falling off the bone. The smell that filled the kitchen was heavenly, and I couldn't wait to taste the finished dish.

When the Lamb Alla Roma was finally ready, Maria served it with a side of roasted vegetables and a glass of red wine. The first bite was a revelation – the lamb was succulent and flavorful, the tomato sauce tangy and sweet. It was a dish unlike any I had ever tasted, and I knew I had to learn how to make it myself.

After that day, I practiced making Lamb Alla Roma over and over again, tweaking the recipe to suit my own tastes. I shared it with my family and friends, who all raved about how delicious it was. And now, it has become a staple in my own repertoire of recipes, a dish that I am proud to serve to anyone who walks through my door.

As I sit here, reminiscing about that fateful day in Maria's kitchen, I am filled with gratitude for the knowledge and skills she passed on to me. Cooking has always been a passion of mine, but it was Maria who truly inspired me to explore new flavors and techniques, to push myself to create dishes that are both comforting and exciting.

So here I am, many years later, still making Lamb Alla Roma whenever I want to impress my guests or simply treat myself to a delicious meal. And every time I take a bite of that tender, flavorful meat, I am transported back to that warm summer day in Rome, learning from the best cook I have ever known. Maria may be gone now, but her spirit lives on in every dish I create, including this unforgettable Lamb Alla Roma.