Ancient Rome's Naked Fertility Festival

Name: Ancient Rome's Naked Fertility Festival
Total time: 90 min
Ingredients: 2–3 lb Lamb; 2 cups Milk; ⅓ cups Honey; 2 tsp Pepper; ½ tsp Salt; ½ tsp Asafoetida; ¼ cups Olive oil; ¼ cups Garum; ¼ cups Vinegar; 8 Date, pitted; 1 cup Wine; 1 tbsp Starch

By Tasting History with Max Miller · 90 min

Ingredients

Lamb2–3 lb
Milk2 cups
Honey⅓ cups
Pepper2 tsp
Salt½ tsp
Asafoetida½ tsp
Olive oil¼ cups
Garum¼ cups
Vinegar¼ cups
Date · pitted8
Wine1 cup
Starch1 tbsp

Instructions

Mix the milk, honey, pepper, salt and silphium into a marinade, pour it over the meat in a bag, and refrigerate for 4 to 8 hours. Soak the dates in water or wine.
Transfer the meat and marinade to a dish, cover with a lid or foil, and roast at 320°F/160°C for 2 1/2 hours.
Remove the cover and cook for another 30 minutes, or until a knife inserted can easily twist. Take the dish out and let the meat rest while you make the sauce. Reserve 1 cup of marinade with drippings.
Drain the dates and grind or puree them into a smooth paste. Put the paste in a small saucepan with the reserved marinade and drippings.
Whisk in the olive oil, garum and vinegar, then heat over low flame until simmering.
In a separate bowl, dissolve the starch fully in the wine, add it to the simmering sauce, and bring back to a simmer.
Let the sauce thicken for 10 to 15 minutes, then serve over the meat right away.

Summarized from Tasting History with Max Miller's video. Watch it for the details.

Watch the recipe video

More recipes with

Milk Date Lamb

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app