Chop the fresh rosemary and garlic finely, and mix it with 50cc olive oil and salt and pepper.
With a small, sharp pointy knife slit into the roast up to the bone, turn the knife around a little bit, and poor some of the oil mix against the knife so it gets into the roast. Repeat in different spots of the roast. Then poor the remaining mix on the roast and rub it all around, together with some extra salt and pepper. Put the roast in a round (cast iron) oven dish, put half a cup of water on the bottom of the dish, cover with alu wrap and put in the oven for about 45 minutes. Keep the fire alive. Meanwhile peel and wash potatoes, dice them into 2 cm pieces, and boil in lightly salted water for max. 10 minutes. After 45 minutes take the dish out the oven, add the potatoes, add salt, pepper and a sprinkle of olive oil or some butter to the dish around the roast, cover again with aluminium and put back in the oven for 10 minutes. Finally, take the alu foil of and put back in the oven to let it get a nice colour. Don't let it dry too much. Serve with a nice fresh garden salad. Lamb will never taste the same again now that you have Piccolo! 
This pollo Genovese recipe is a complete meal, and so easy to cook in your wood fired oven! The whole family will enjoy this dish:
Prepare the chicken: Cut 1 onions in 4 quarters, and the other in slices. Cut the garlic in halves. Rub the chicken on the outside and inside with salt and pepper. Then fill the chicken with the onion quarters and the garlic and parsley. Place in a clay oven dish. Put the onion slices, sage and rosemary underneath the chicken, and on top of the chicken, the rest around the chicken. If you like you can add potatoes: peel the potatoes and cut in large cubes, add salt and a sprinkle of olive oil, and add green olives. Pour 1 glass of water in the dish, and place in the hot oven (around 220°C) After around 20 to 25 minutes, don't add any logs to the fire, but let the fire slowly cool down a little. Total cooking time for Piccolo and My-Fiamma is around 40 - 45 minutes, for our brick ovens it is 50 to 60 minutes, depending on the size of the chicken. Serve with a nice fresh salad. And if you do the chicken only, without the potatoes and olives, it is nice to serve with toasted ciabatta bread instead, to do the "scarpetta" ("clean" the dish with the ciabatta bread). |