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Easter Rost Lamb Leg with Potatoes

  • From the secret chest of Davide Grigolato, current Head Chef at Donna Fugassa 

    The best roast lamb leg: the Traditional Italian roast for your Easter’s celebration or any time!

    Make sure you invite ALL your friends as this serve up to 10 people.


    • 1 lamb leg (2kg)
    • 2 kg potatoes
    • Half bunch thyme
    • Half bunch rosemary
    • 4 cloves of garlic
    • 1 white onion
    • 300 cl white wine
    • 2 lit vegetable stock
    • EVO oil
    • Salt
    • Pepper

    1 – Put in a mixer half bunch of rosemary, half of thyme, garlic, 3 pinch of salt, pepper and. Mix for one minute, then add a glass of evo oil and continue until the mixture is finely chopped

    2 – Cut potatoes (skin on) in in regular pieces and dress with salt, pepper and oil.

    3  – With a sharp knife, make some cuts on the leg’s surface. Then put the mixture on it and gently  massage for 5 minutes.

    4 – Put the lamb in the preheated oven (190 celsius degree).

    5 – Every 25 minutes, turn upside the leg and sprinkle some white wine and some stock on the roast. After 1.20 hour cooking, add potatoes to the roast. When cooking reach 2 hours, switch off the oven, open the oven’s door and let the roast stay in for 20 minutes more.

    6 – Cut nice slices with a carving knife and serve with potatoes and some roast juice

    You can find Chocolate Easter Eggs at Donna Fugassa to be served as dessert if you like!

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