This recipe from the Madonie mountains around Palermo turned out to be one of the best lamb dishes I've made here. It consists of layers of lamb, onions, garlic, dried porcini, peppers and herbs, all marinated in olive oil and lemon juice and then cooked slowly in the oven. It's another recipe from my "birthday cookbook":
8 comments:
We are looking forward to having some traditional lamb over Easter.
That looks wonderful. I remember driving through the Madonie Mountains and having to pull over to let the shepherd and his flock pass by us!!
Would definitely try this recipe .. we love lamb :-)
So simple, easy and delicious. Grazie mille.
Buona Pasqua.
Love your blog. I email from far off Vancouver Island B.C. such a great way to see far away places , read of , but not seen . Can you imagine I did not remember the mountains,as I should after the Canadian Campaign during the W.W.2 from Sicily into Italy . Copied the recipe for the lemon Pudding ! Cheers ,Joyce Matheson.
It looks so good. Unfortunately, I've never been able to eat lamb. But I'm sure that the recipe would work with other kind of meat. I'm going to try it as I've not used dried porcini with peppers before. Thanks for your suggestions. Joyeuses Pâques!
Oh, my gosh, that sounds like an incredible dish. I would so love to be having dinner with you!
Hi, LindyLouMac. Down here it is hard to find lamb outside the Easter season. Is it the same where you are? Thanks, Patricia. I've had that kind of experience here, too! Hi, Anne. Glad you like it. Thanks to you, Rosaria and buona Pasqua. Hello, Joyce and welcome. Thank you for your kind words - they really encourage me. Hi, Claude. Yes, I'm sure it would work with other meat. Joyeuses Paques to you. [Can't do a circumflex with this computer on blogger - so irritating!] Hi, Carmen. You never know - maybe you will one day.
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