Casserole-roasted lamb with juniper berries (Arrosto di agnello al ginepro) from The Classic Italian Cookbook: The Art of Italian Cooking and the Italian Art of Eating by Marcella Hazan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chriscooks on August 01, 2011

    This is easy to make and can be done with other cuts of lamb such as shanks. It is austere but rich at the same time. (Not fatty-rich but mouthfeel-rich due to the gelatin from the lamb.) No problem with cooking it the day before and chilling to remove the fat before serving.

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