Roasted Lamb Loin with Black Ligurian Olives and Sausage served with Potato, Artichoke and Parmesan Cheese Tort
Adapted from Robert Donna by StarChefs

Yield: 8 servings


  • 1 lamb loin, deboned, cleaned
  • 4 tablespoons Ligurian black olive purée*
  • 1 tablespoon rosemary, chopped
  • 2 pounds Italian pork sausages
  • 6 ounces white bread, or 3 ounces white and 3 ounces wheat, without crust
  • 1 cup milk
  • 1 egg white
  • Salt and freshly ground black pepper to taste

    Black Ligurian Olive Sauce

  • 1 cup veal juice or stock
  • 3 ounces Ligurian black olive purée*
  • 2 shallots
  • 1 garlic clove
  • 2 thyme sprigs
  • 2 tablespoons extra virgin olive oil
  • 1 ounce Porcini mushrooms
  • 1/2 cup dry white wine

    Potato, Artichoke and Parmesan Cheese Tort

  • 4 large artichokes, cleaned and thinly sliced at the last minute
  • 4 large potatoes, peeled and thinly sliced
  • 4 ounces Parmesan cheese, thinly sliced
  • 4 ounces melted butter
  • 1 medium onion, sliced, cooked and caramelized
  • 2 fresh thyme sprigs, chopped
  • Salt and freshly ground black pepper to taste

    To prepare the sauce:
    Slice the shallot and smash the garlic clove with a knife. Place in a pan with the olive oil, sauté the shallot and garlic, and remove the last one when it turns a nice golden color. Add the sliced mushrooms and thyme. Cook for 1 minute and then add the wine. Reduce completely and then add the veal juice and black olive purée. Simmer for 5 minutes. Remove the thyme and then purée the whole thing.

    To prepare the sausage:
    Soak the bread in the milk. Cut the loin, open butterfly style and spread olive purée on it. Roll back to a round shape. Mix the sausage meat with the bread drained from the milk and eggwhite wrap the loin with it. Roast at 400°F for 8 minutes and let rest for 6 minutes before cutting.

    To prepare the tort:
    Preheat the oven at 350°F. Take a 6-inch non-stick pan, grease the bottom and sides. Alternate layers of potato, artichokes and Pecorino cheese; sprinkle each layer with onions, thyme, butter, salt and pepper, until you fill the pan entirely (go over the top if you want, it will shrink). Place in the oven, cover with foil and cook for 1 hour. Let it sit for 10 minutes. Unmold from the non-stick pan and serve warm.

    *Available at Ranieri or gourmet markets, like Sutton Place Gourmet, Fresh Fields, and Dean & Deluca.

    Wine Suggestion