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Agnum Simplicem (Plain Lamb)

Agnum Simplicem (Plain Lamb) is a traditional Ancient Roman recipe for a classic dish of choice lamb cuts (leg steaks) cooked in a base of oil, stock, wine, leeks and coriander (cilantro). The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Plain Lamb (Agnum Simplicem).

prep time

10 minutes

cook time

25 minutes

Total Time:

35 minutes

Serves:

4

Rating:

Tags : Herb RecipesLamb RecipesVegetable RecipesAncient Roman Recipes

Original Recipe

Agnum Simplicem (from Vinidarius' Apici Excerpta) xxvii

Agnum Simplicem: De agno decoriato facies copadiola, lavabis diligenter, mittes in caccabo. adicies oleum, liquamen, vinum, porrum, coriandrum cultro concisum. cum bullire coeperit, saepius agitabis et inferes.

Translation

Plain Lamb: Skin the lamb and remove all the choice cuts before carefully washing them. Put these in a pan and add olive oil, liquamen, wine, leeks and chopped coriander. When the sauce comes to a boil, stir frequently [cook thoroughly] and serve.

Modern Redaction

Ingredients:

4 lamb leg steaks
2 tbs olive oil
1 tbsp liquamen (fish sauce)
200ml lamb or beef stock
60ml red wine
2 leeks (white part only, finely sliced)
1/2 bunch of coriander, stems cut off and finely chopped, leaves shredded

Method:

Heat the oil in a pan, add the leeks and fry for 2 minutes. Now add the lamb leg steaks and cook for a few minutes per side, or until nicely browned. Pour in the liquamen, stock and red wine and bring to a simmer. Cover the pan and cook for 10 minutes.

Remove the lid and stir in the coriander stems. Cook for 10 minutes more then take off the heat and stir in the coriander leaves.

Serve immediately.

Serve to accompany roast pork.

Find more recipes from Vinidarius' Apici Excerpta on this site's page dedicated to the Vinidarius Excerpts from Apicius with Translations.