Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

In the news!   Order Our Oregano!   People are Talking   History of Oregano   Uses of Oregano   Oregano Farm Tour   Italian and Sicilian Recipes   Shipping   Customer Service

For Italian and Sicilian recipes, subscribe to the  Newsletter:
Angela's Italian Organic Oregano
Adriana's Italian Gourmet Cookies
Caterina Collezione: Handcrafted Italian Sterling Silver Tableware
"Only In Italy" Italian News & Humor
Recipe Feeds
Subscribe to the feed! Subscribe!
Add to My Yahoo!
Add to My Google
Add to My Netvibes
Follow Angela on FB:
People are Talking!
"This is my second order for your oregano and I would like to say that it is the "BEST" I have ever used. It is better, much better, than my own home grown oregano. I want to thank you people for a superior product that I absolutely love and so do the friends I share it with...God Bless"   Charles W.,  Plainville, Connecticut
Angela's Italian and Sicilian Recipes
Stuffed Butterflied Leg of Lamb
Stuffed Butterflied Leg of Lamb
(Cosciotto di Agnello Farcito (Tagliata Farfalla)
One 4 to 4 and 1/2-pound boneless leg of lamb with shank end removed
4 large garlic cloves (3 chopped, 1 sliced)
2 teaspoons finely grated lemon peel
20 fresh sage leaves, divided
4 ounces thinly sliced pancetta
3 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
Open the lamb, boned side up, like a book.

Trim most of the sinew and fat, being careful not to cut any holes in the meat.

Make one 3/4 to 1-inch deep full-length cut in each thick portion of lamb (do not cut through to work surface).

Cover lamb with sheet of plastic wrap.

Using rolling pin, pound to even 1 to 11/2-inch thickness (lamb will be about 8 by 19 inches).

Peel off plastic wrap.

Sprinkle lamb evenly with salt and pepper, chopped garlic, and lemon peel.

Top with 15 sage leaves, spaced evenly apart.

Cover with pancetta.

Starting at 1 long side, fold lamb in half.

Tie lamb tightly at 2-inch intervals into long roll.

Using small knife, make deep slits in lamb and insert slice of garlic and piece of sage leaf in each slit.

Sprinkle lamb with salt and pepper.

Whisk lemon juice and olive oil in medium bowl.

Season with salt and pepper.

Brush mixture all over lamb and let stand at room temperature 1 hour.

Prepare barbecue (medium-high heat).

Place lamb on grill and sear on all sides.

Continue to grill until thermometer inserted into thickest part registers 130F for rare, turning and brushing occasionally with lemon-juice mixture, about 45 minutes.

Transfer to cutting board.

Let rest 10 minutes.

Cut lamb into 1/2-inch thick slices. Serves 8.
Subscribe to the
Free Newsletter!
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
Read Angela's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
"Updated Weekly!"
Need More Recipes?
Sign up for more recipes from our Italian affiliates:


News  -  To order  Comments  -  History  -  Uses  -  Farm tour  -  Recipes  -  Shipping  -  Support
Visa Master Card Amex