Toochaneal (roasted lamb roll) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: boneless lamb loin, thin layer of fat left on
grated Romano or Parmesan cheese
2 crushed garlic cloves
salt and pepper to taste
1 t. oregano
3 T. extra virgin olive oil
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Directions: |
Directions:1-Sprinkle fat side of lamb loin with salt and pepper. Lay the room temperature lamb loin on a flat work surface, fat side down. Flatten with mallet if too thick, to about 1/2 inch thickness. Rub lightly all over with olive oil. Sprinkle salt and pepper over surface. Sprinkle generously with cheese. Dot here and there with bits of crushed garlic. Pa would sometimes sprinkle a tiny bit of crushed red pepper, too, if he was in the mood to do so!
2-Roll up loin to make a neat roulade. With butcher's twine, tie the meat at 1-inch intervals. Rub outside lightly with olive oil. Season the lamb again with salt and pepper.
3-In a cast iron skillet heat 1 T. of olive oil until shimmering. Add the lamb loin and cook over moderate heat, turning until browned all over. About 20 minutes total.
4-Transfer the skillet to a preheated 350º oven and roast for about 15-20 minutes. ( meat thermometer in thickest part at least 125º )
Transfer the meat to carving board and let rest for 30 minutes.
5-Cut off the strings and carve into thin slices.
Serve with crusty Italian bread and wine. |
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Personal
Notes: |
Personal
Notes: Not sure of the correct spelling of this lamb dish, but that is how I remember Pa and my Mother pronouncing it. We used to have this as an appetizer but it could also be served as a main meal with potato and veggie. I often helped Pa make this for everyone in the city of Brockton, and beyond! This lamb could pair successfully with many red wines. Its fragrant crust, though, makes Pinot Noir a particularly good option. Pa, or Mom, would have served it with a classic Chianti wine in a squat-shaped, straw covered bottle called a FIASCO. After it was empty we would use the bottle as an 'elegant' candle holder! Not sure if they make those bottles anymore!
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