Today, a recipe for a meat main course: roast lamb with potatoes, the classic Easter main course.
For those who eat meat, it is traditional to prepare lamb for Easter, whether roasted, fried, with cheese and egg, or baked, as long as it is tender and tasty. This main course is perfect for family lunches. It’s an easy recipe that will give you a satisfying result. Marinating with white wine and herbs slightly tempers the gamey flavor typical of lamb, and slow cooking keeps it tender and juicy. Like the most classic oven-baked main courses, I’ve paired it with potatoes, but you could opt for a different side dish, even a simple green salad or a fennel and orange salad to cleanse the palate.
I used lamb shoulder, but you can also use chops, leg, or other cuts; naturally, the cooking time varies depending on the size of the pieces you choose.
For Easter lunch, you could serve a savory dove as an appetizer, excellent dumplings without potatoes with ragù for the first course, and for dessert, a classic tiramisu or mini doves with no mold.
Now, let’s see step by step how to make this recipe together.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All Seasons
Ingredients for Roast Lamb with Potatoes
- 2 lbs lamb (in pieces)
- 1 cup dry white wine
- 3 sprigs rosemary
- 6 grains pepper
- 3 leaves bay leaf
- 1 tbsp olive oil (plentiful)
- 2 cloves garlic
- 1 garlic (whole)
- to taste fine salt
- 1.5 lbs potatoes
- to taste olive oil
- to taste fine salt
- 2 sprigs rosemary
Tools
- 2 Bowls
- 1 Knife
- 1 Baking Tray
Let’s Prepare Roast Lamb Together
In a small bowl, mix the white wine with the oil to emulsify, then in another large bowl, place the lamb meat cut into pieces. I used lamb shoulder and simply divided it in two. Pour the oil and wine emulsion over it, then add the rosemary, bay leaves, slightly crushed pepper grains, and two garlic cloves. Stir and massage the meat with the marinade. Cover with plastic wrap and refrigerate for at least two hours.
Peel the potatoes and wash them thoroughly a couple of times, then cut them into slices, wedges, or chunks. The important thing is that they are all roughly the same size and not too large for even and optimal cooking. Put the cut potatoes in a bowl and add olive oil, rosemary, and salt. Stir to combine the flavors and coat the potatoes evenly.
After the meat has marinated, take a baking tray and place parchment paper on it, then pour in the potatoes with all the oil and place the lamb pieces on top. Drizzle with the marinade, salt the meat, and add all the marinade herbs. Take a head of garlic, cut it in half horizontally, and place it in the tray with the potatoes.
Bake in a preheated oven at a temperature of 350 / 375 degrees Fahrenheit for 1 and a half hours. After the first half hour, turn the meat over, and after another half hour, turn it again. Check the cooking and serve hot. Before finishing, take a photo of your lamb and post it on social media, tagging me (una riccia che pasticcia on Instagram and Facebook) and let me know which cut you used and on what occasion you prepared it.
Una Riccia recommends
Roast lamb with potatoes keeps well for a couple of days in the fridge in an airtight container, and you can then consume it by reheating it.
FAQ
What is the purpose of the head of garlic during cooking?
The head of garlic further flavors our dish. Additionally, you can take a clove and spread it on slightly toasted bread, and it will be a real treat.
How long should lamb meat be marinated?
Lamb meat should be marinated with white wine for two hours to overnight. Personally, I try not to exceed five hours.
