Tag Archives: Italian Easter

Italian Roast Lamb for Easter

Easter Lamb Roast, Italian Style

Easter Lamb Roast, Italian Style

Best Kathy Twitter Pic edited for blog Easter Lamb Roast, Italian Style

The most moist and flavorful Easter lamb is Italian—and easy to make! Try it for a special Easter dinner.

Try Italian Style Easter Lamb Roast for a Special Easter Dinner! 

The Easter holiday and the Easter lamb for dinner have been linked together in Italy far beyond recorded years. But I have to admit that here in America, my Italian-American family’s own tradition for Easter was (for many years) a special Sunday brunch with friends at our favorite restaurant. My children loved greeting the Easter bunny as he walked through, the Easter egg hunt, and of course, the special (and the children’s second) Easter basket filled with chocolate goodies provided with dessert.

Now that my family is a bit older and the charm of the Easter bunny has faded (although not the love of chocolate, mind you), we prefer to meet at home for Easter. Because the matriarch of the family, my mother, has had to give up cooking, making our Italian Easter dinner—which, as we all know should feature lamb—has fallen to me.

Another confession—I’ve never really liked the particular “gamy” taste of lamb. But luckily, I’ve taken up this family challenge with years of Italian cuisine to fall back on. I’ve tried several ways to make lamb known to Italians of different regions. And I think I’ve found a method that my family all agrees makes our lamb moist and delicious. (Hint: you may find some similarities between this recipe and the pot roast recipe I posted in February.) I hope if you try this recipe for Easter, or for another special family dinner, that your family will agree with mine that it is the most delicate and flavorful lamb you’ve tried.

Oh, and stay tuned for the next blog post for an after-Easter chocolate dessert treat!

 Kathryn Occhipinti



Easter Lamb Roast, Italian Style 

            For the Meat Prep and Marinade:           

1 (2 lb.) lamb shoulder from a young spring lamb

3 large cloves of garlic,
sliced lengthwise into several thin slices
2 sprigs of  fresh rosemary, cut into small pieces
Optional:  Juice of 1 lemon for marinade

For the Roasting Method: 

1 clove of garlic, crushed
2 sprigs of fresh rosemary
2 Tbsp. butter
2 Tbsp. olive oil
2/3 cup dry white Italian wine

     For the Vegetable Garnish

1 lb. of small red spring potatoes
1 lb of young thin asparagus



Prepare the lamb shoulder:

Rinse the meat, pat dry, and cut slits all over the lamb shoulder with a paring knife in order to bury the garlic slices.

Bury the garlic slices in the meat, deep enough so they will not fall out during cooking. Bury a few cuts from the sprigs of the rosemary into the meat slits as well.

Italian lamb with cloves of garlic
Italian lamb with garlic cloves inserted, ready to marinate

Sprinkle the meat on all sides with salt.  Sprinkle the meat with rosemary leaves stripped from the stem.

A marinade with lemon juice will go a long way to taking the “gamy” taste out of the lamb meat. The marinade to follow can be omitted if you don’t have time or don’t mind the true taste of lamb meat.

Place the lamb shoulder in a large, nonreactive bowl (glass or Corningware works best) and pour over the juice of one lemon, turning to coat nicely. Leave to marinate 2 hours in the refrigerator.

When ready to start to cook the lamb, take it out of the marinade, rinse, and pat dry again.

Roast the lamb shoulder:

Put the butter, olive oil, and the remaining crushed garlic clove and sprigs of fresh rosemary into a large, deep, heavy pan and heat gently over medium heat until the butter foams. (Do not let the butter turn brown.)

Add the lamb and brown on all sides. Remove the garlic when it becomes brown, because it will just add a bitterness to the meat after this point.

Add a pinch or two of salt, a couple of grinds of fresh pepper, and the white wine.

Bring the wine to a boil, turn the meat once or twice to coat nicely with the wine, then cover, leaving the lid slightly off.

Cook on the stove top at a gentle simmer for 1.5 to 2 hours. Or, if your pot is oven safe, place in the oven and cook gently at 225-250°. Be sure to turn and baste the lamb every 30 minutes or so. Add an additional quarter cup of water or so if necessary while basting to keep the lamb moist.

Italian lamb on the stovetop
Lamb cooking on the stove top

The lamb should be cooked until the skin is a deep brown and the meat is tender, and the meat will retract a bit from the bone when this point is reached. The final roast should be a bit pink in the center. Be careful not to overcook, or the lamb will become dry.

When the lamb has finished cooking, remove it from the pan. Place it on a large serving platter and tent with aluminum foil to keep warm while making the gravy.

Prepare the lamb juices for gravy:

Pour all but about 2 tablespoons of fat out of the roasting pan.

Then add a quarter cup of water or white wine and turn the heat up to high to deglaze the pan; that is, scrape off the delicious brown bits on the bottom of the pan with a wooden spoon while the water is boiling.

Boil off enough water to get the desired consistency of your pan juices. Adjust salt and pepper.

(If a thicker gravy is desired, you can add 2 tablespoons of flour to the reserved cooking fat and cook the flour gently about 5 minutes on low heat,  scraping the bottom of the pan and stirring constantly. Then add about a quarter cup of water and stir continuously to thicken. Add salt and pepper gradually, tasting to get the final result.)


Serve your lamb shoulder:

Italian Easter Lamb
Italian Easter lamb dinner 2017: Lamb, new potatoes, and asparagus

When ready to serve, remove the aluminum foil tenting the lamb roast.

Drizzle some of the pan juices over the lamb roast and reserve the rest to serve in a gravy boat.

Surround your pot roast with prepared vegetables of your choice for the final presentation. Serve and enjoy!

Kathryn Occhipinti

Best Kathy Twitter Pic edited for blog

Kathryn Occhipinti, MD, is the author of the
Conversational Italian for Travelers
 series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1  and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet @travelitalian1 for Stella Lucente Italian

YouTube videos to learn Italian are available from © Stella Lucente, LLC.
Learn Conversational Italian.

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian

Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts and helpful hints about getting around Italy! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

Easter Lamb Roast, Italian Style