A beautiful dish for Easter, Roasted Spring Lamb with Potatoes & White Wine - good every time! The recipe is adapted from one of our favorite Italian cookbooks, The Silver Spoon. Have you ever cooked lamb before? Have questions? Try our LIVE! online, interactive Cooking Class from our farmhouse/cooking school in Italy on March 16th and make this dish right along with the Chef! (Details Here)
Roman Spring Lamb
Roasted Lamb with Potatoes & White Wine
1 kilo or 2 lb leg of lamb, in pieces (ask the butcher to do this for you)
flour for dusting
2 glugs of olive oil
3 sprigs of rosemary
a small handful of sage leaves
couple of cloves of garlic
glass of white wine
1/3 glass of white wine vinegar (about 5 tablespoons)
4 potatoes, sliced
salt & pepper
2/3 cup water, boiling
optional: 2-3 anchovies (or capers or anchovy paste)
Preheat oven to 350 F/180 C
Dust the pieces of lamb with flour, shake off the excess.
In a heavy bottomed roasting pan, over medium-high heat brown the lamb on all sides in a couple glugs of olive oil, turning frequently (about 10 minutes).
Once browned, season with salt & pepper. Toss in the rosemary, sage & garlic.
Combine in a glass the wine & vinegar, then add to the roasting pan. Reduce until almost all the liquid has evaporated, turning the lamb frequently.
Once the pan is almost dry, add the boiling water. Then top with the slices of potatoes (its OK not to cover the entire dish) and roast in the oven for 30-45 minutes until tender WITH a foil lid.
If it seems to be drying out - add in a little hot water mixed with a dash of white wine.
For something truly authentic, 10 minutes before the lamb is ready smush 2-3 anchovy filets in a bowl with a little of the pan juices/sauces and pour over the entire lamb/potato dish and return to oven to finish cooking for another 5-10 minutes.
Check your seasonings.
To Serve: pick out the stems of herbs and transfer the meat to a warm serving dish and spoon the pan sauces/gravy over the top with the potatoes.