The Dolce Vita Diaries

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).

Ingredients

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

Process

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.