Margarita's International Recipes

A Calabrian Menu

Agnello con pancetta

Lamb with bacon

Mike was quite pleased with this recipe for lamb with bacon. I thought the flavors were too mild, though I did like the smokiness of the bacon. It would probably be better with pancetta, but I totally spaced that that would be the original ingredient. I had to change the recipe somewhat, I wasn't sure what lamb hip was (sirloin?) and in any case, the lamb selection at my supermarket is very limited. Instead I used lamb shoulder chops. I also decreased the amount of bacon, as it seemed too much to me. Who knows? It might have been better with that greater quantity. Despite my misgivings, I'd make it again given how much Mike liked it.

Lamb with bacon



Preheat the oven to 400F

Make slits on the lamb and fill with the bacon and garlic. Sprinkle with salt and pepper to taste. Drizzle with olive oil and sprinkle ground oregano on top.

Put the chops on an oven safe pan and cook until they start to brown, about 10 minutes. Add the orange juice and cook for an additional 40 minutes. Serve.

Adapted from a recipe at Cookaround

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