Recipes by Roger Moore: Chicken Luisa; Lamb Chez Moore

Roger Moore's Chicken Luisa

2 cleaned, broiler-fryer chickens weighing about 3 pounds each
1/2 teaspoon dried rosemary
Salt and freshly ground pepper

Season inside cavity of chickens lightly with rosemary, salt and pepper. Prepare chickens for oven roasting or charcoal broiling: close neck and body cavities with skewers (or cord); tie wings and legs in place.

For the sauce:

1/4 cup fine-grade olive oil
1 1/2 tablespoons lemon juice
1 teaspoon salt
1 1/2 teaspoons dried rosemary
Few drops pressed garlic
1/2 teaspoon grated lemon rind

Combine ingredients to prepare sauce. Baste chickens lavishly and often with sauce. Oven-roast chicken in preheated 300 degrees F. oven until done (about 1 1/2 hours) or on rotisserie (according to manufacturer's instructions). Serve with browned potato wedges, green salad of arugula, romaine or endive and well-chilled Frascati or Verdicchio. Makes 4 to 6 servings.

Thoughts: If available, stuff inside of chicken with branches of fresh rosemary and parsley. Rub outside skin well with cut garlic, lemon wedges, olive oil and charcoal-broil over coals or barbecue.

Roger Moore's Lamb Chez Moore

2 lbs. boneless lamb (preferably leg), cut in 1/2-inch cubes
1 tbsp. fine-grade olive oil
1 tbsp. butter (or margarine)
Salt and freshly ground pepper to taste
1/2 tsp. dried rosemary (fresh, if available)
Pinch of dried sage
1 small clove garlic, pressed
1 1/2 tsps. flour
3/4 cup dry white wine
1/2 cup red wine vinegar
4 lemon wedges
Minced fresh parsley

Brown lamb on all sides in olive oil-butter mixture. Add salt and pepper to taste; rosemary, sage and garlic. Cook several minutes over low heat. Stir in flour. Gradually add wine and wine vinegar; stir well. Cover. Cook slowly until lamb is tender (about 3/4 hour). Taste to correct seasonings. Garnish with lemon wedges and minced parsley. Serves 4.