Italian Easter lamb

Italian Easter lamb

1745
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Lamb is the hero of every Easter dinner and in Italy, is traditionally cooked in milk.

So let’s try and follow this delicious recipe and the cooking tips from the chef.

Ingredients to make the lamb cooked in milk recipe (4 serves)

1 leg of lamb

50 g (1 3/4 oz/ 3 1/2 tbsp) butter

300 ml (10 1/2 fl oz/ 1 1/4 cups) milk

1 clove garlic

1 bunch sage

kosher salt

2 tbsp extra virgin olive oil

 

How to make a perfect lamb cooked in milk

Heat the oven to 180˚C (350˚F). Beat 20g (3/4 oz/ scant 1 1/2 tbsp) of butter together with the finely chopped sage, ½ a clove o garlic finely chopped and salt. With a sharp knife, make deep cuts in the lamb every 8-10cm (3-4 in), and fill them with the butter and sage mixture. Melt the remaining butter with the oil in a high-sided ovenproof dish, put the leg of lamb into it and cover it with a lid or aluminium foil.

Bake for 30 minutes.

Remove the cover and bake for a further 20 minutes, then add the milk and return to the oven for half an hour. The lamb and its sauce will be golden when fully cooked. Serve with fricasseed artichokes and spring salad with primrose and violet flowers.

 

Wine paring for this dish

Chianti Classico from Carpineto winery. A long and velvety, full, generous and warm red wine.

 

Recipe courtesy of Vicarello Castle