Gennaro Contaldo’s Easter Leg of Lamb

When it comes to Easter feasts, you can always look to Italy for a sublime celebration of food, family and faith. This recipe for Gennaro Contaldo’s Easter leg of lamb is the perfect dish to serve to your extended brood over the long weekend.

Serves 4

1.2kg leg of lamb
Salt & pepper
Sprig of rosemary
A little extra virgin olive oil
150ml white wine
300g baby onions or shallots
100g black olives, pitted
8 x anchovy fillets, roughly chopped
2 x garlic cloves, left whole, crushed
320g fresh or frozen peas

1   Preheat the oven to 200°C/gas mark 6. Slash the lamb with a sharp knife and rub all over with salt, pepper and a little extra virgin olive oil. Push half the olives and four anchovies into the slashes. Place in a roasting dish together with the wine, garlic, shallots, rosemary and remaining anchovies.

2   Reduce the oven temperature to 150°C/gas mark 2 and roast the lamb for 1 hour 30 minutes. If necessary, cover with tin foil halfway through cooking. Baste throughout and if necessary, add a glass of hot water.

3   About 10 minutes before the end of cooking time, add the peas.

4   Remove from the oven, leave to rest for 5 minutes, place on a board, carve and serve with the vegetables and juices.

Top Tips

If using fresh peas be sure to weigh them after they have been shelled and cleaned.

Keep an eye on your lamb while it is in the oven to ensure it doesn’t dry out. Resting is also essential to maintaining the tenderness and moistness of your meat.