Ingredients

The following ingredients have 6 Servings
  • 4 lb. young lamb, including 6 loin chops and 8 <br> &nbsp rib chops, cut into 3 to 4-inch chunks, each <br> &nbsp 1 inch thick, bones included
  • Salt and freshly ground pepper, to taste
  • 1/3 cup extra-virgin olive oil
  • 2 bay leaves
  • 1 red onion, cut into rings

Instruction

  • Preheat an oven to 500°F.
  • Season the lamb with salt and pepper. Place in a large roasting pan. Add the olive oil, bay leaves and onion and toss to coat the meat.
  • Roast for 30 minutes, then turn the meat over. Reduce the oven to 350°F, cover the pan with aluminum foil and cook for 1 hour more. The meat should be very tender, to the point that it falls off the bone. Serve immediately. Serves 6.
  • Adapted from <i>Williams-Sonoma TASTE Magazine,</i> "A Sicilian Easter," by Harriet Docker (Spring 2002).