Herbed Italian-Stye Lambchetta Recipe

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Lambchetta follows the Italian culinary tradition of porchetta, a savoury, fatty, and moist boneless pork roast. The carcass is deboned, arranged carefully stuffed with herbs such as wild fennel. It may also be referred to as a roulade, meat rolled around a filling such as cheese, vegetables or other meats. This lambchetta is made from a deboned loin rolled within its skirt and filled with a basil, rosemary, thyme and fennel paste. Other combinations of herbs can be used such as foraged lambsquarters, edible flowers, or your favorite pesto.

Lambchetta recipe stuffed with basil puree served with pumpkin caponata.
Lambchetta served with parsley puree. Photo by Ben Spangler

Lambchetta is an impressive centerpiece yet not as difficult to prepare as it may appear. It does well prepared a day ahead and refrigerated lightly covered until oven roasting. Uneasy about deboning a loin? Follow Chef Ben’s video tutorial or for a short cut purchase a rolled and tied loin and refabricate it with your own filling. The pre-rolled loin won’t be quite the same but it will stand on its own if you lack the time to do the knife work.

This lambchetta recipe prepared from a full loin serves 8.

Lambchetta with Pumpkin Caponata
Lambchetta with Pumpkin Caponata.   Photo by Ben Spangler

Chef Ben Spangler.

This recipe is by chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy Restaurant in Minneapolis.

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5 from 1 vote

Herbed Italian-Stye Lambchetta Recipe

Lambchetta, stuffed lamb loin modeled after the Italian classic made from pork.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Italian
Keyword: Lamb, Lamb loin, Lambchetta, Roulade
Servings: 8 servings
Calories: 640kcal
Cost: 10


  • 1 Boning knife
  • 1 kitchen twine


  • Bone in lamb loin
  • Salt
  • 1 recipe Basil paste recipe follows
  • 1 recipe Pumpkin Caponata recipe follows
  • 1 recipe Parsley Potato Puree recipe follows


  • Place lamb loin fat side down on cutting board. Slice down the middle going with the middle back bone.Follow the loin against the bone as much as possible. Remove and reserve the tenderloin strips.
    Deboning Loin
  • Clean off the belly flaps without breaking through the skin to approximately 1/4 inch thick to the loin meat.
  • Once completed return to cooler for  an hour or more before tying. If the meat is warm it will be harder to process.
  • After cooling layout out the deboned loin on cutting board. Return tenderloin strips to center of loin. Sprinkle salt over meat. Spread basil paste evenly on inside of loin.
    Spreading Basil Paste
  • Roll the skin over the loin until a tight roulade and tie with butcher twine without crushing the meat.
  • Salt and pepper the roulade. It may sit in the refrigerator a day, loosely covered, before roasting.
  • Remove from refrigerator for 2-3 hours before roasting to allow it to warm up so it will cook more evenly.
  • Preheat oven to 450 F.
  • Place lamb on roasting rack for 20 minues then lower oven to 300 F and cook until the middle reaches 125 F for medium rare or 135 F for medium. Once removed from the oven allow it to rest for 20 minutes.
  • Remove the twine and serve.



Refer to video below more details on the butchering process.


Serving: 6oz | Calories: 640kcal | Protein: 38g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Cholesterol: 166mg | Sodium: 134mg | Potassium: 503mg | Calcium: 36mg | Iron: 4mg

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Basil Paste 


  • 1 teaspoon granulated onion
  • 3 teaspoons granulated garlic
  • 1 Tablespoon parsley
  • 1 Tablespoon black pepper
  • 2 teaspoons rosemary
  • 1 Tablespoon dried basil
  • 2 teaspoons thyme leaves
  • 2 Tablespoon basil
  • 1 Tablespoon fennel seed
  • 2 Tablespoons salt
  • 2 each lemon zested
  • 1 Tablespoon fennel pollen


  • Chop and mix in a food processor or by hand and reserve.

Parsley Puree

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  • 1 cup chopped parsley
  • 1 quart of ice water
  • 1 each lemon juice
  • 2 each lemon zest
  • 1 teaspoon salt
  • 3 oz milk
  • 4 each potatoes mashed
  • 3 oz unsalted butter
  • Salt and pepper to taste


  • Bring 3 quarts of water to a boil. Add a pinch of salt and lemon juice.
  • Add parsley for 20 seconds then immediately strain and drop into ice water to cool.
  • Strain parsley and put in blender with milk and blend until smooth.
  • Zest lemons into puree and reserve.
  • Prepare mashed potatoes. Mix in butter at room temperature.
  • Season with salt and pepper to taste and then mix in parsley puree.
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Pumpkin Caponata

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  • 1 each onion diced
  • 4 cups pumpkin or butternut squash
  • 3 oz carrot juice
  • 2 Tablespoons minced garlic
  • 2 Tablespoons honey
  • 1 Tablespoon butter
  • 1/8 teaspoon fennel pollen
  • 1 teaspoon fennel fronds
  • 1/2 cup pomegranite seeds
  • 2 oz blue cheese
  • 1 oz pecans roasted
  • 3 oz or as needed extra virgin olive oil


  • Heat a large skillet (not aluminum) to medium high heat and add 3 oz olive oil. Add onion, season with salt and sauté until transparent. Toss in minced garlic.
  • Add squash and carrot juice with honey and slowly simmer adding water as needed until squash is tender. Do not add too much water or the mixture will become soupy.
  • Once the squash is soft but still holding its shape stir in fennel pollen, fronds and butter.
  • Garnish with pomegranate, blue cheese and pecans.
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