Spalla Arrosto (Roast of Lamb Shoulder) Recipe

Name: Spalla Arrosto (Roast of Lamb Shoulder)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ teaspoons fennel seeds; 2 tablespoons extra virgin olive oil; 1 teaspoon extra virgin olive oil; 12 lb button mushroom, cut into 1/2 inch dice; salt, to taste; fresh ground black pepper, to taste; 1 bunch swiss chard, trimmed, tough stems discarded (about 1 pound); 1 boneless lamb shoulder, fat trimmed and butterflied (2 to 2 1/2 pound); 13 lb pancetta, thinly sliced; 2 sprigs fresh rosemary; 2 sprigs fresh sage; ¾ cup dry white wine

Servings: persons

1 ½ teaspoons fennel seeds
2 tablespoons extra virgin olive oil
1 teaspoon extra virgin olive oil
12 lb button mushroom, cut into 1/2 inch dice
salt, to taste
fresh ground black pepper, to taste
1 bunch swiss chard, trimmed, tough stems discarded (about 1 pound)
1 boneless lamb shoulder, fat trimmed and butterflied (2 to 2 1/2 pound)
13 lb pancetta, thinly sliced
2 sprigs fresh rosemary
2 sprigs fresh sage
¾ cup dry white wine

1
Preheat the oven to 400F Place the fennel seeds in a small skillet over medium heat.
2
Gently shaking pan back and forth over heat, toast seeds until fragrant, about 2 minutes.
3
Transfer seeds to a plate.
4
Heat 1 teaspoon oil in a medium skillet over medium-high heat.
5
Add the mushrooms and cook, stirring, until almost all of the liquid in the pan has evaporated, 5 to 6 minutes.
6
Remove from heat and season lightly with salt and pepper.
7
Bring a large saucepan of lightly salted water to boil.
8
Add chard leaves and cook until tender, about 4 minutes.
9
Drain and pat dry.
10
Open the lamb like a book and place on a clean work surface then season with salt and pepper.
11
Sprinkle with the fennel seeds, then cover with chard and mushrooms.
12
Roll up lamb, cover with the pancetta, and secure at 2 inch intervals with kitchen twine.
13
Tuck rosemary and sage into twine.
14
Place the lamb in a roasting pan, drizzle with remaining 2 tablespoons oil, and season with salt and pepper.
15
Roast for 20 minutes.
16
Add 1/2 cup of the wine and 1/2 cup water to the pan then baste.
17
Roast for 30 minutes more, basting every 10 minutes, then add the remaining 1/4 cup wine and 1/4 cup water, and continue to roast, basting once or twice, until an instant read thermometer inserted into thickest part of lamb reaches 140F to 145F for medium, 15 to 20 minutes more.
18
Transfer the lamb to a cutting board and let rest for 10 minutes.
19
Cut and discard the twine.
20
Slice lamb and serve with pan juices.

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ teaspoons fennel seeds, 2 tablespoons extra virgin olive oil, 1 teaspoon extra virgin olive oil, 12 lb button mushroom, cut into 1/2 inch dice, and more.

Yes, Spalla Arrosto (Roast of Lamb Shoulder) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spalla Arrosto (Roast of Lamb Shoulder)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions