← Nouns Cooking · Italian

Ingredients

• 1.2 kg lamb shoulder or leg on the bone, cut into large pieces
• 1 kg Potato, peeled and cut into wedges
• 4 cloves Garlic, 2 chopped, 2 lightly crushed
• 4 sprigs Rosemary
• 4 sage leaves (optional) (optional)
• 150 ml dry white wine
• 5 tbsp extra virgin olive oil
• 2 tsp Salt
• 1 tsp Black pepper

Method

1. Heat the oven to 200°C (180°C fan, 400°F). Strip the leaves from 2 rosemary sprigs and chop them with the chopped garlic, salt and pepper.
2. Rub this mixture all over the lamb with 2 tbsp of the oil, working it into every crevice.
3. Toss the potatoes in a large roasting tin with the rest of the oil, the crushed garlic, the whole rosemary sprigs, the sage and a little salt. Sit the lamb on top in one layer.
4. Roast for 30 min, then pour the wine over the meat and turn the pieces.
5. Roast for 40–45 min more, turning the potatoes once, until the lamb is browned and tender and the potatoes are crisp at the edges.
6. Let it sit for 5 min, then serve straight from the tin with the juices spooned over.

Tips

• Romans use milk-fed spring lamb; with older, larger lamb add 15–20 minutes and check that it pulls easily from the bone.
• Lamb is safe from 63°C (145°F), but shoulder is nicest cooked well past that so it turns tender.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina GialloZafferano