800 g Lamb shoulder
3 cloves Garlic
1 sprig Rosemary
Black pepperfreshly ground
1/2 glass White wine
2 tbsp White wine vinegar
1 kg Potatoes
This is the perfect moment to celebrate Easter. Easter is a religious holiday that has an important implication on our food culture.
The main course is where the tradition should be upheld. It is lamb, roasted, stewed or even fried, but lamb it should be. This is an ancient legacy, which dates back to the Jewish Passover. This is also a classic dish made in Sicily and Sardinia where it is often served with goat instead of lamb.
As a side dish, along with roasted potatoes that are a favourite of children and adults, we make piselli alla fiorentina, green pea made according to the Florentine tradition: a clove of garlic, a pinch of sugar, extra virgin olive oil and a few pieces of pancetta or prosciutto. We even have carote caramellate al prezzemolo or sweet glazed carrots sprinkled with parsley to accompany the florentine peas.
Heat the oven to 180°C. Mince the garlic with rosemary and combine with salt and pepper. Lie the lamb shoulder on a baking tray or ovendish, rub with the flavoured salt and drizzle with plenty of extra virgin olive oil. Make sure there is plenty of room left for the potatoes.
Roast in the oven for about 60 minutes, basting often with the sauce every 20 min. You can use a spoon to collect the oil, but also a sprig of rosemary, which will be a perfect brush to bast the lamb.
Peel the potatoes and chop them in big chunks. Place them around the lamb after 20 min in the oven. The meat needs about an hour to cook through and the potatoes only 40 min.
Serve warm from the oven.
When the lamb is almost ready, turn up the oven to 220°C, pour over the lamb the white wine and vinegar and let it cook for another 10 minutes, until golden brown.
Serve with piselli alla fiorentina and the carote caramellate al prezzemolo.