The Fusia/Fuscą Family  

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 Meat

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Easter Herb-Encrusted Roast Leg of Lamb with Garlic Roasted Potatoes   

5 - 6 pound leg of lamb, trimmed of fat 

1/4 cup Dijon mustard
1/2 cup dry red wine
3 tablespoons minced garlic
1/2 cup olive oil
1/4 cup minced fresh mint
2 tablespoons finely chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 teaspoon salt
1 teaspoon ground black pepper 

3 pounds red potatoes, rinsed well and halved (if larger than 1 1/2 inches in diameter, cut into 1/2-inch pieces)

1/4 cup extra-virgin olive oil
1 teaspoon fresh lemon juice
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme  

In a bowl, whisk together the mustard, red wine and garlic. Slowly drizzle in the olive oil to form an emulsion, then whisk in the herbs, salt and pepper. Rub the mixture over the lamb, coating the outside completely. Place the lamb in a large plastic bag and cover with any remaining marinade. Seal the bag, refrigerate and let marinate at least 8 and up to 48 hours, turning the bag occasionally to coat evenly.

In a large bowl, toss the potatoes with the remaining ingredients, turning to coat evenly.

Preheat the oven to 350 degrees F.

Place the lamb in a large roasting pan and roast for 30 minutes. Remove from the oven and spread the potatoes evenly around the lamb. Return to the oven and roast until an instant-read thermometer inserted into thickest part of lamb registers 140 degrees F. for medium-rare, about 1 hour more. Remove the lamb from the pan and place on a platter to rest for 15 minutes before carving. Return the potatoes to the oven to continue cooking while the meat rests.

Carve the lamb and serve with the hot roasted potatoes.


Bunny Ortale’s Easy & Delicious Pork Roast

2 1/2 pound pork roast (use tenderloins)

1 cup sweet and spicy French dressing

1/4-cup brown sugar

2 tablespoons Worcestershire sauce

1 medium clove garlic

1-tablespoon chili powder (yes, tablespoon)

1 large e onion chopped small

Place pork in roasting pan pour above mixture over and bake for 1 hour to 1 1/4 hour uncovered basting a few times in a 325 degree oven.   

 

 

The Best Veal Chop you'll ever eat!

Broiled Veal Chop Alla Fiorentina 

From Da Mimmo Restaurant in Baltimore - Signature Dish

2   3" thick veal loin chops

2 garlic cloves, chopped

1 tsp rosemary

1 tsp sage

pinch of salt & pepper

1 stick of butter

2 oz virgin olive oil

1 lemon

Butterfly veal chops and marinate for 2 to 3 hours in mixture of chopped garlic, rosemary, sage, salt, pepper and olive oil. Coat veal chops thoroughly by turning several times. 

Put veal chops in a  broiling pan coated with the butter. 

Place pan under the broiler and cook veal for 5 minutes on each side. 

Arrange veal chops on plates and pour natural juices from pan over them. Squeeze lemon on top and serve with steamed vegetables. Serves two.

(OK, you could ahh,  save a little money and substitute two nice thick pork chops and have the best pork chop you'll ever eat, but don't tell Da Mimmo's)

 

 

Check Back Soon For:

Aileen Fusia's Meatballs

Home-made Italian Sausage

Brasciole Marianna

Caterina Donato's Rosemary Roast Chicken

Chicken with 40 Cloves of Garlic