Wednesday, March 26, 2008

Herb Roasted Lamb w/ Tassel Hyacinth

Tassel Hyacinth is used in regional Italian cooking and in Greece. In Italy, they are most commonly used in the Puglia region (Apulia) and locally they are called "lampascioni" or "lampasciuni" or "lamponi". Do not confuse them with cipolline onions.

1 6 lb boneless leg of lamb
2 Tablespoons extra virgin olive oil
6 cloves of garlic
18 black olives
1 Tablespoon fresh, chopped rosemary
3.5 Tablespoons balsamic vinegar
Kosher Salt
6 lampagioni/tassel hyacinth bulbs

Prior to cooking the tassel hyacinth, the outer leaves must be removed and the bulbs should soak in cool water, that is changed occasionally, so that some of their bitterness is lost.

Preheat the oven to 450 degrees F. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.

In food process combine 6 peeled bulbs of garlic, oil olive, rosemary, 1 tablespoon salt, 3 lampagioni bulbs, black olives, and balsamic vinegar. Process until garlic, rosemary, and lampagioni are finely minced.

Evenly coat top and sides of the lamb with mixture. Marinate at room temperature for 1 hour.

If desired add potatoes to bottom of roasting pan and place lamb on top. Roast in oven up to 1.5 hours.

Let lamb cool for 20-30 minutes before serving.

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