easter egg

In Italy, lamb is to Easter what turkey is for us at Thanksgiving. Almost every holiday table will have after a pasta dish, some sort of roast lamb. One of our favorites is this simple dish:


2 Jars of Marinated Artichokes
2 Lemons
1 6-8 Lb Leg of Lamb
Several herb sprigs to include: Thyme, Mint, Rosemary, Sage and Bay Leaves
2 Cups Beef Broth
3-4 Garlic Cloves thinly sliced

Place the artichokes with their juice in a bowl and add several squeezes of lemon juice and toss. Place the lamb in the center of a large roasting pan. Rub with some oil and sprinkle with salt, pepper and garlic powder.  Arrange the artichokes around the lamb. Tuck all the herbs in and around the lamb and the artichokes. Add the garlic cloves. Roast for 30 minutes at 425 and baste with some of the broth. Reduce to 325 and roast to desired doneness basting and turning the artichokes occasionally for about another 45 – 60 minutes. Lamb should register 130 for medium rare. Transfer the lamb to a platter, cover loosely with foil and let rest for 15 – 20 minutes. Discard herb sprigs, slice and pour pan juices overall.