Saturday, July 20 2024

One of the traditions that enriches the tables of Southern Italian families during Easter is the timeless dish of Roast Lamb.

Born out of generations of culinary experience and a deep appreciation for locally sourced ingredients, this dish embodies the essence of the Easter feast in the Mediterranean.

Succulent and aromatic, this roast lamb recipe is a testament to the rich cultural heritage and culinary mastery found in the heart of southern Italy.







  • 1 leg of lamb (about 4-6 pounds)
  • 4 cloves of garlic, thinly sliced
  • 2 sprigs of fresh rosemary
  • 2 tablespoons extra virgin olive oil
  • Coarse salt, to taste
  • Freshly ground black pepper, to taste

For the seasoning:

  • 2 tablespoons honey (optional but it’s good)
  • 2 tablespoons red wine vinegar
  • Juice of half a lemon
  • Salt and freshly ground black pepper, to taste




  1. Preheat the oven to 350°F.
  2. Prepare the seasoning by mixing together the honey, red wine vinegar, lemon juice, salt, and freshly ground black pepper. Set aside.
  3. Make deep cuts on the surface of the leg of lamb using a sharp knife.
  4. Insert slices of garlic and rosemary leaves into the cuts.
  5. Brush the leg of lamb with extra virgin olive oil and season generously with coarse salt and freshly ground black pepper on both sides.
  6. Place the leg of lamb on a roasting pan and evenly spread the prepared seasoning over the surface of the meat.
  7. Cover the roasting pan with aluminum foil and transfer it to the preheated oven.
  8. Roast the lamb for about 1 hour and 30 minutes, then remove the foil and continue cooking for another 30-45 minutes or until the meat is golden brown and juicy, and the internal temperature reaches 145°F for medium-rare doneness.
  9. Once cooked, remove the lamb from the oven and let it rest for a few minutes before carving.
  10. Serve the roasted lamb hot, accompanied by seasonal vegetables or roasted potatoes.
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