Easter Lamb

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Servings: 1 Difficulty: Advanced
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A classic Italian-style roasted leg of lamb stuffed with aromatic fennel and garlic.
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Easter Lamb recipe image
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Easter Lamb

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 22.3

Description

This elegant yet approachable Easter Lamb is the centerpiece of any celebratory meal. A boneless leg of lamb is butterflied and generously seasoned with fresh garlic and sweet, anise-scented fennel stalks before being tightly rolled and tied. The result is a tender, juicy roast with a beautiful spiral of aromatic vegetables inside. As it roasts, the fennel mellows and infuses the meat with subtle sweetness, while the exterior develops a savory crust. Finished with a pan gravy made from the rich drippings and a splash of white wine, this dish offers complex, comforting flavors. Perfect for holiday gatherings or Sunday dinners, it brings a touch of rustic Italian tradition to your table. Serve with mashed potatoes to soak up the delicious sauce.

Ingredients

Directions

  1. Ask your butcher to bone and butterfly a leg of lamb, but do not have them tie it; ask for butcher's twine instead.
  2. Trim any excess fat from the inside of the lamb if the butcher did not remove it thoroughly.
  3. Lay the lamb flat on a clean surface, skin side down.
  4. Cut off the feathery green tops of the fennel and wash the bulb and stalks thoroughly.
  5. Cut the fennel stalks into 4-inch pieces, reserving the bulb for later.
  6. Season the meat generously with salt and freshly ground black pepper.
  7. Spread the chopped garlic evenly over the surface of the lamb.
  8. Lay the fennel stalk pieces over the garlic-covered meat.
  9. Roll the lamb up tightly like a jelly roll.
  10. Tie the roast with butcher's twine every 2 inches to secure the roll.
  11. Tie the roast lengthwise as well, tucking in the ends to maintain the shape.
  12. Place the tied roast in a roasting pan and lightly oil the top and sides.
  13. Season the exterior of the roast with additional salt and pepper.
  14. Cut the reserved fennel bulb into chunks and drizzle with 2 tablespoons of melted butter or olive oil.
  15. Preheat oven to 350&# 194;°F (175ðC).
  16. Cover the roasting pan and bake for 1 hour, turning the roast every 30 minutes.
  17. Remove the cover and continue baking for another 1 hour.
  18. During the last 30 minutes of cooking, add 1/2 cup of white wine to the pan.
  19. Remove the lamb to a warm platter and let it rest before slicing.
  20. Place the roasting pan on the stovetop over medium heat to make a gravy from the drippings.
  21. Whisk in flour and water (or more wine/broth) to create a smooth gravy.
  22. Adjust seasoning, strain the gravy, and serve alongside the lamb or mashed potatoes.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 22.3kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.5mg1%
Total Carbohydrate 5.0g2%
Dietary Fiber 0.3g2%
Sugars 0.1g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: easter, lamb, roast, leg of lamb, fennel, garlic, italian, holiday dinner, spring, herbs, roasting, stuffed lamb, pan gravy, celebration, main course, meat, traditional, comfort food, white wine, family dinner
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