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Roast Lamb
This dish originated in Sardinia, where lamb is roasted with garlic and wild herbs.
Serves 4-6
Ingredients:
- 1.5 kg/3 lb leg of lamb
- 45-60 ml/3-4 tbsp olive oil
- 4 cloves of garlic, peeled and cut in half
- 2 sprigs of fresh sage or a pinch of dried sage
- 2 sprigs of fresh rosemary or 5 ml/1 tsp of dried rosemary
- 2 bay leaves
- 2 sprigs of fresh thyme or ½ tsp of dried thyme
- Salt and freshly ground pepper
- 175 ml/6 fl oz of dry white wine
Preparation:
- Cut any excess fat from the lamb. Rub olive oil onto the lamb. Using a sharp knife, make small cuts all over. Insert the garlic pieces into some of the cuts and the fresh herbs into the others. (If using dried herbs, sprinkle them over the surface of the meat.)
- Put the remaining fresh herbs on the lamb and allow it to stand in a cool place for at least 2 hours before cooking. Preheat the oven to 190 ºC/375 ºF.
- Place the lamb in a baking tray surrounded by herbs. Pour on the rest of the olive oil and season. Place in the oven and roast for 35 minutes, basting occasionally.
- Pour the wine over the lamb and roast for 15 minutes more, or until the meat is cooked. Remove the lamb and place on a heated serving dish. Tilt the pan, and spoon off any surface fat. Strain the pan juice into a gravy boat. Slice the meat and serve with sauce separate.
About Chef Salvatore Cossu
With many of his childhood days spent in his aunt’s restaurant, food was pivotal to the Cossu family’s existence. Salvatore, along with two of his brothers, went on to open restaurants of their own – two in Holland and one in Sardinia. After having perfected the art of family recipes, Salvatore spent four years in Switzerland studying Italian cuisine, before launching and running three successful restaurants over a period of 14 years.
The Sardinian’s 20-year love affair with Phuket began on his third visit to the island while observing the local fishermen bringing in their fresh lobster, sea bass and garupa catch. It was at that moment that he decided to sell off his assets in Holland, and settle here.
Having previously established two restaurants in Patong catering largely to the tourist trade, Salvatore’s opened in Phuket Town and has become a regular dining destination for both residents and locals. Its popularity is due not only to the excellent cuisine, but also to Salvatore’s amiable and multi-lingual conversational abilities.
Salvatore serves up recipes from all over Italy, not to mention signature dishes originating from his home town of Cagliari on the island of Sardinia. In order to create the desired results, he scours the markets himself at 11pm every night and hand-picks the freshest fish every morning. The other missing ingredients such as garnishes, spices and prosciutto are imported, along with New Zealand lamb and Australian beef.
Salvatore’s Trattoria, probably the best-known Italian restaurant in Phuket, is located in the heart of Phuket Town. This part of the island, away from the touristic, west-coast beat, is known for its rich Thai-Chinese historical heritage and architecture.
In 2000, Salvatore Cossu commenced designing the restaurant with little more than a shell of a 120-year-old Sino-Portuguese shophouse. The restaurant has all the charms of a cozy Italian kitchen, with terracotta floor tiles and warm tones that lend a captivating backdrop to authentic Italian dining. Here, you’ll find the full-bodied aroma of espresso coffee and an authentic Italian wood-fired pizza oven.
For more information contact:
Salvatore’s Trattoria
15 Rasada Rd., Taladyai, Muang, Phuket.
Tel. +66 (0)76 225958, +66 (0)89 871 1184.
Near the Circle and fresh market in Phuket Town.
