Easter is a time of renewal, of gatherings, and of traditions that span generations. In every home, the aroma of cooking becomes a bridge between the past and the present, uniting hearts around the table. And there is no better way to celebrate this occasion than with a dish that has been a symbol of unity and abundance in Italian cuisine: roast lamb with rosemary and garlic.
The Soul of Italy on Your Table: An Unforgettable Easter with Roast Lamb
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Category
Easter Dinner
Servings
4
Prep Time
15 minutes
Cook Time
2 hours
Author:
Caleb Hernandez
Since ancient times, lamb has been at the center of Easter festivities in Italy. Its tender and juicy meat, slowly cooked with aromatic herbs and olive oil, brings the most authentic flavors of Mediterranean cuisine. This dish, originating in the regions of Tuscany and Umbria, is an ode to tradition, to the green fields where flocks graze, and to the homes where families gather to share and celebrate.
Today, this recipe crosses borders and arrives at your table, inviting you to experience an Easter with the true heart of Italy. A bite of history, a feast for the senses, and a celebration of good food.
Ingredients
1 leg of lamb (approximately 2 kg)
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4 garlic cloves, sliced
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4 sprigs of fresh rosemary
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½ cup extra virgin olive oil
1 cup dry white wine
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Juice of 1 lemon
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Salt
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Black Pepper
1 kg small potatoes, halved
Directions
1. Prepare the lamb: Make small incisions in the meat and insert the garlic slices and rosemary sprigs into each one.
2. Marinate: In a bowl, mix the olive oil, white wine, lemon juice, salt, and pepper. Rub the lamb with this mixture and let it marinate for at least 2 hours (ideally overnight).
3. Roast: Preheat the oven to 180°C (350°F). Place the lamb in a baking tray along with the potatoes. Pour the remaining marinade over them.
4. Slow cook: Roast for about 2 hours, basting the lamb with its juices every 30 minutes to keep it juicy.
5. Brown and serve: If you want a crispier skin, increase the temperature to 220°C (430°F) during the last 15 minutes.
Remove from the oven, let it rest for 10 minutes, and serve.