Roasted Leg of Lamb with Rosemary & Potatoes
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This is a classic Easter recipe from Central Italy, traditionally served on Pasqua (Easter Sunday) and Pasquetta (Little Easter), also called Lunedì dell’Angelo (Angel’s Monday). Ingredients:
Directions:Soak potatoes in a large pot of water for, at least, an hour. In the meantime, cut the pancetta into thick matchsticks. Using a thin, sharp knife, make 5 or 6 small cuts in the lamb. Insert a piece of pancetta, a sprig of rosemary and a slice of garlic into each cut. Rub lamb with olive oil and sprinkle with salt, pepper and rosemary leaves. Preheat the oven to 350˚F. Pour 2 tablespoons olive oil into a large saucepan, and on a high flame, brown all sides of the lamb for about 10 minutes—as with all roasted meats, this step is important in order to seal in the meat juices. Add the wine, deglaze the pan, then place the meat in the oven. Roast the lamb for 20 minutes, turning the meat and basting, at least, once. Dry the potatoes with a towel. In a bowl, mix the potatoes with the remaining olive oil, salt, pepper, garlic and rosemary. Add the potatoes to the pan with the lamb. Mix them well with the juices. Roast together for another 40 minutes, turning the potatoes and the lamb to cook evenly. Test the meat with a fork. When the juices come out clear, it’s ready. Cut the meat diagonally, and serve with the potatoes on a warmed serving dish. Variations: You can vary the herbs you use—in addition to, or instead of, the rosemary, you might want to try sage or tarragon, or any combination of the three. Another delicious alternative is to roast the potatoes with large, halved green onions—or else use quartered fresh onions. Try serving the lamb with sautéed spinach, or baked artichokes. Note: Needless to say, if you or your guests have a dog, that central lamb bone is going to make him the happiest dog in the neighborhood! Serves 4 |
