Traditional Italian Easter
LEG OF LAMB
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Throughout the world the most popular Easter symbol is the lamb. The reference to lamb in Christianity goes back to the book of Genesis.
In the 9 th century the pope adopted roasted lamb as the feature of Easter Dinner, and has been ever since.
This is a very special recipe traditionally whipped out at Easter, but one which works for any big family gathering.
The milk-fed lamb has a more succulent tender meat and a pearly white to pink color.
Ingredients
- Leg of lamb – 1kg/2½lb
- Rosemary – 1 sprig
- Sage – 4 leaves
- Garlic – 1 clove
- Potatoes – 800g/1 ¼ lb
- Olive oil with garlic – 5 tb.spoons
- Carrots – 500g/1lb 2 oz
- Shallots – 400g/14oz
- Flat leaf parsley – 1 spring
- Salt and pepper
Process
- Preheat the oven to 180oC/350oC/GM4. Finely chop the rosemary, sage and garlic.
- Lay the leg in a large roasting tin, season with salt and pepper and rub in the herbs and garlic.
- Next pour over the garlic oil.
- Pop this into the oven and roast for an hour, basting from time to time.
- Peel the potatoes, carrots and shallots.
- Parboil them all in separate pots then drain and pop them in with the lamb with about 30 minutes to go.
- When the meat is cooked through, cut it off the bone and serve.
Video Recipe Below
