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Roast leg of lamb
For this simple Sicilian Easter dish, Cosciotto di Agnello con Patate, a leg of lamb is roasted over a bed of potatoes. This recipe appeared in our March 2011 issue as a part of our special feature, Soul of Sicily.
SERVES 8
3/4 cup extra-virgin olive oil
2 tbsp. crushed red chile flakes
2 tbsp. dried oregano
4 cloves garlic, minced
1 bunch parsley, minced
Kosher salt and freshly ground black pepper, to taste
1 6-7-lb. leg of lamb, trimmed
8 large russet potatoes, peeled and quartered
Heat oven to 500°. In a medium bowl, combine oil, chile flakes, oregano, garlic, parsley, and salt and pepper to make a paste; rub paste over surface of lamb. Set lamb in a large roasting pan and place pan in oven; roast until lamb is browned, about 30 minutes. Reduce oven temperature to 400°, cover lamb with aluminum foil, and continue cooking for 40 minutes. Remove foil, add potatoes to pan, and toss with rendered fat; continue cooking until potatoes are tender and an instant-read thermometer inserted into the thickest part of lamb reads 140°, 45-50 minutes more. Let rest for 20 minutes before serving.
"The lamb was moist and flavorful, with a little bit of zest from the chili flakes (which did not overpower the taste of the lamb, making me very happy!). The potatoes were insanely delicious."
See SAVEUR's other Sicilian recipes:
