Roast Lamb
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An Authentic Recipe for Roast Lamb |
Dear Lucia: I am a 3rd generation pure Napolean Italian. I am looking for an authentic recipe for roast lamb and side dishes for Easter. My grandmother on my father's side was a great cook (a butcher's wife) but I was too young to remember the wonderful Easter Dinners she created. Please help me find a simple but delicious recipe for Easter.
~ Lou
Dear Lou: Here is a recipe that is perfect for Easter or for any special meal. My family loves this dish and I think you will find yourself going back to it on more than one occasion during the year.
1/2 leg of lamb (about 3lbs or larger if serving more than 4 people)
4 garlic cloves (cut into slivers)
4 sprigs fresh rosemary, finely chopped
5 T. olive oil
1 cup stock or 1/2 cup white wine
2 sprigs fresh thyme leaves or 1/2 tsp. dried
a few fresh sage leaves (chopped)
salt and fresh ground pepper
Cut any excess fat off lamb. Preheat oven to 450 degrees. Using point of a sharp knife, make deep slits in lamb, especially near the bone, and insert slivers of garlic and some of the herbs in other slits. Put the lamb in roasting pan and rub all over with about 2 or 3 T. of oil. Also rub in any leftover herbs, patting them firmly on lamb. Season generously with salt and pepper.
Roast for 30 minutes turning once. Lower oven temperature to 350 degrees, turn lamb again and add half of stock or wine. Roast 1 1/4 to 1 1/2 hours turning lamb 2 or 3 times. Add the remaining stock, basting the lamb each time it is turned. Cover with foil after it's cooked for 10 minutes.
Hope you like this dish as much as we do.
Mangia Bene!
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