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 colour. Leg of kid is another meat you could use – though do be aware that ordering it can earn you funny looks from fellow customers in the butcher’s shop (especially timid children).
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
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.
If you’re going for the full traditional Easter feast you should also knock up a Torta Pasqualina.