In Italy, having lamb for the main course on Easter Sunday is a tradition, and we've crafted a special Agnello recipe just for this occasion. However, here in Liguria, sourcing high-quality and sustainably raised lamb is quite challenging due to the unique landscape of the Riviera dei Fiori. The steeply terraced hinterland, covered with olive and fruit trees, wild herbs, and flowers, lacks a significant presence of sheep.
To find traceable lamb, you'll need to venture just over the border into France, where the culinary traditions blend both French and Italian influences. This borderland has retained distinctive village and valley-specific differences in diet and culinary practices, shaped by the local landscape and microclimate.
In Provence, much like Sicily, the demand for lamb is high when raised in the traditional 'milk-fed' manner. Here, sheep roam freely, grazing on wild herbs, and lambs are born high in the hills, solely nourished by their mother's milk—free from added growth hormones or antibiotics.
This version of the recipe involves oven cooking on a bed of potatoes and onions, resulting in tender and moist meat from the prolonged, slow cooking process.
Prep Time 4 Hrs
Serves 6
Cook Time 4 Hrs
Difficulty Easy
Ingredients
- Nudo Extra Virgin Olive Oil
- 5/6 good-sized sprigs of fresh rosemary
- Shoulder of spring lamb, 1.5kg - 2kg/3.3 - 4.4 lbs
- 3 garlic cloves, peeled and sliced
- Roasting potatoes, 1kg/2.2 lbs, peeled and cut into large chunks, coated in Nudo Extra Virgin Olive Oil
- Red onions, 1kg/2.2 lbs, peeled and roughly cut
- White wine, 250ml/8.5 fl oz
- Sea salt and freshly ground black pepper
- 4/6 tablespoons aromatic natural runny honey (depending on the size of the joint)
Things to note:
- You need a good-sized roasting tin; the lamb should fit snugly, and the potatoes should form a good layer at the bottom.
Method
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Preheat the oven to 220°C/Fan 200°C/Gas 7/425°F.
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Use a sharp knife to score slits into the lamb's skin, cutting deep enough to reach the flesh.
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Break two sprigs of rosemary into 2cm/3/4 inch pieces and stuff them, along with the garlic, into the slits, ensuring they go deep into the slits. Season the lamb with sea salt and freshly ground pepper.
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In a roasting tin, place chopped potatoes, onions, and two roughly broken sprigs of rosemary. Season with sea salt.
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Pour about 200ml/6.7 fl oz of wine over the lamb. Use the last rosemary sprig as a brush to cover the lamb with honey, reserving some for basting during roasting.
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Roast in the oven for 20-30 minutes until the lamb begins to colour. Then, cover the lamb with baking parchment, reduce the heat to 160°C/Fan 140°C/Gas 3/320°F, and roast for another 3 hours or until the lamb is a deep rich brown.
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Every hour, use the rosemary sprig to add a little more honey and more wine (or water if needed) if the vegetables require additional moisture.
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Allow the lamb to rest before serving.