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
8
servings15
minutes2
hoursIngredients
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
Directions
- 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.
Notes
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