Skip to Content

How to Have a Roman “Feaster”

a photo of leg of lamb.

Easter is a home game for Rome, so it makes sense that the celebration there is the center of the universe on that sacred Sunday in early April. All that business at the Vatican and churches throughout the Eternal City aside, it’s around the tables where denizens celebrate Easter in a way that honors the second great religion of Rome: Food. Here’s the menu for what we at Appetito call the holiday of “Feaster.” What we have is a classic roast lamb with potatoes, peas & pancetta, and a fennel and orange salad (best enjoyed after the main meal).

Leg of Lamb with Roasted Potatoes

Leg of Lamb with Roasted Potatoes

Recipe by Andrew Cotto
0.0 from 0 votes
Course: Recipes


Prep time


Cooking time




  • 1 7-8 lb 1 bone-in leg of lamb, trimmed of excess fat

  • 6 6 cloves garlic, mashed

  • 1/4 cup 1/4 fresh rosemary, minced (5 additional sprigs for garnish)

  • 1 tbsp 1 Kosher salt (extra for additional seasoning)

  • 1/2 tbsp 1/2 black pepper

  • 3 tbsp 3 extra-virgin olive oil

  • 8 8 medium-sized Yukon gold potatoes, quartered

  • 2 cups 2 beef broth


  • Preheat oven to 425°. 
  • Make one-inch incisions around the meat. 
  • Mix garlic with minced rosemary, salt, pepper, olive oil. Rub all over the leg of lamb, stuffing the incisions. Let rest in open air for 30 minutes on the rack of a roasting pan. 
  • Roast until lamb begins to brown, about 30 minutes. 
  • Reduce heat to 350°.
  • Add potatoes, seasoned with salt, pepper, and lightly coated in olive oil. 
  • Roast for 30 minutes. 
  • Add the cup of beef broth and roast another 30 minutes or until the lamb is medium-rare. 
  • Remove lamb and let rest for 20 minutes, loosely covered in foil.
  • Toss potatoes and add more broth, as needed; return to oven until nicely browned.
  • Slice lamb, season to taste, sprinkle with two freshly stripped rosemary sprigs, garnish with remaining sprigs, and serve aside the warm potatoes.


Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Already a user?Log in

Thanks for reading!

Register to continue

See all subscription options

Stay in touch

Sign up for our free newsletter

More from Appetito

Sunday Shop: No Bull, Zero Restriction, Lawn Club

Morgan Hines seeks out the best in not only food and drink but style, housewares, and more. Welcome to Appetito’s Sunday Shop!

June 23, 2024

20 Things to Know About Prosecco DOC

National Prosecco Week is coming next week, which makes this a great time to freshen up your knowledge of the popular Italian sparkling wine.

June 19, 2024

Look Inside Massara, the New NYC Restaurant From Stefano Secchi

The acclaimed chef’s follow-up to Rezdôra, Massara focuses on the cuisine of Campania, with fresh pastas, roasted meats, pizzettes, and more.

June 18, 2024

How To Apply for the S. Pellegrino Young Chefs Academy Competition

Applications close this week for the prestigious culinary competition that has become a springboard for launching chef careers.

June 17, 2024
See all posts