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Roman recipes

Ember roasted lamb

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2 lamb ribs or 200 g of thinly-chopped lamb haunches
extra virgin olive oil
salt
pepper
rosemary

Marinate the meat with oil, salt, pepper and rosemary for at least 2 hours, covered with another plate. Then roast the meat over the fire for about 20 minutes, turning it over every now and again.

Related to: Secound courses