Aliter baedinam sive agninam excaldatam (steamed Lamb)
This authentic Ancient Roman dish transforms tender lamb cutlets into a savory masterpiece through slow cooking in white wine and oil. The flavor profile is deeply aromatic, driven by the earthy warmth of cumin and coriander, brightened by the pungent kick of Liebstockel (birthwort). The result is melt-in-your-mouth meat swimming in a rich, slightly thickened sauce that captures the essence of classical Mediterranean cuisine. It is an elegant yet rustic main course, perfect for a historical dinner party or a special weekend feast where you want to impress guests with culinary history. The combination of sweet onions and sharp spices creates a complex, comforting meal that pairs beautifully with crusty bread or simple grains.
Description
This authentic Ancient Roman dish transforms tender lamb cutlets into a savory masterpiece through slow cooking in white wine and oil. The flavor profile is deeply aromatic, driven by the earthy warmth of cumin and coriander, brightened by the pungent kick of Liebstockel (birthwort). The result is melt-in-your-mouth meat swimming in a rich, slightly thickened sauce that captures the essence of classical Mediterranean cuisine. It is an elegant yet rustic main course, perfect for a historical dinner party or a special weekend feast where you want to impress guests with culinary history. The combination of sweet onions and sharp spices creates a complex, comforting meal that pairs beautifully with crusty bread or simple grains.
Ingredients
- 10 lamb cutlets
- 1 l white wine
- 100ml oil
- 2 big onions, diced
- 2 tblsp ground coriander
- 1 tsp ground pepper
- 1 tblsp Liebstoeckl
- 1 tsp ground cumin
- 200ml Liquamen (or 2 tsp salt)
Directions
- 1 In a large heavy-bottomed pot or Dutch oven, arrange the lamb cutlets in a single layer.
- 2
Scatter the diced onions, ground coriander, ground pepper, Liebstockel, and ground cumin evenly over the lamb.- 3
Pour the Liquamen (or salt), oil, and white wine over the ingredients until the lamb is mostly submerged.- 4
Cover the pot and simmer gently for 45 to 60 minutes, or until the lamb is fork-tender.- 5
Carefully remove the lamb cutlets and set them aside on a serving platter, keeping them warm.- 6
Transfer the remaining cooking liquid and onions to a saucepan. Bring to a gentle boil.- 7
Thicken the sauce with a slurry of starch and water, stirring constantly until it reaches your desired consistency.- 8
Pour the hot sauce over the lamb cutlets and serve immediately.NoteLiebstockel (Birthwort) is difficult to find in modern grocery stores. If unavailable, you can substitute with a mix of dried chervil and parsley, or simply increase the coriander and add a pinch of dried rosemary for herbal depth.
Liquamen is a fermented fish sauce used in ancient Rome. Modern fish sauce (like Vietnamese Nuoc Mam) or a high-quality anchovy paste dissolved in water are excellent substitutes. If using salt, add it to taste, as the liquid will be less savory.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and meld beautifully overnight, making this a great make-ahead dish.
For a richer sauce, you can reduce the cooking liquid by half before thickening with starch.
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