Easter Leg of Lamb Traditional Italian Recipe

Traditional Italian Easter

LEG OF LAMB

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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. 

Traditional Italian Easter

LEG OF LAMB

Video Recipe  from Gennaro Cataldo on the Next Page

Written Recipe from: nudoadopt.com Below

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.

Traditional Italian Easter

LEG OF LAMB

Chef Gennaro Cataldo

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.

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Video Recipe Below

 

 

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