Agnello arrosto con erbe e patate

Roast lamb with potatoes and herbs

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in

By Tessa Kiros

Published 2003

  • About

This is a traditional Easter dish and on the Sunday in question, there is hardly a table in Tuscany not graced by a delicious sage-and-rosemary-scented roast.

Ingredients

Method

Make some herbed oil if you don’t have any. Preheat the oven to 200°C (400°F/Gas 6).

Trim the lamb of any fat and lay it open onto your work surface. Season with salt and pepper on both the inside and outside. Put about 4 abundant tablespoons of herbed oil on the inside. Roll u