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Rack of lamb with Cervia salt and fossa cheese fondue

Rack of lamb with Cervia salt and fossa cheese fondue

Lamb flavoured with Cervia salt and herbs with mashed 'Rossa di Imola' potato

Lamb loin in Cervia salt - Ph. Mauro Foli


For 4 persons:

  • 2 lamb loin weighing about 500 g each
  • 4 Imola red potatoes boiled, mashed and seasoned with just oil and Cervia sweet salt, keep warm
  • a few cloves of garlic
  • olive oil
  • Cervia aromatic herb salt for meat

For the sauce

  • olive oil must quantum satis
  • 100 g grated Fossa cheese
  • 1 dl of hot meat stock
  • freshly ground white pepper



Season the loin with salt and pepper and season with Cervia Salt with herbs for meat. Roast the meat in the oven at 220° for 10 minutes, remove from the oven and leave to rest in a warm place for 10 minutes.

Cut the loin chops and arrange them on individual plates garnishing with mashed 'Rossa di Imola' potato. Season the chops with a pinch of aromatic salt and finish with a little sauce and a drizzle of raw oil.

In a small, tall and narrow bowl, blend the 100 g cheese with the hot meat stock with an immersion blender, adding the oil must until a vaguely creamy sauce is obtained, season with pepper and keep warm.


The recipe is taken from the book 'In cucina con il Sale Dolce' by Letizia Magnani, Minerva Edizioni, Bologna, 2015

Photos by Mauro Foli


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