Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Oven-Roasted Leg of Lamb — A Springtime Sicilian Classic
A beautifully tender, herb-scented roast leg of lamb inspired by Sicilian tradition — perfect for Easter gatherings and leisurely family lunches.
🛒 Ingredients
- ✓ 800 g leg of lamb
- ✓ 40 g extra-virgin olive oil
- ✓ 50 g dry white wine
- ✓ 1 l vegetable stock
- ✓ 1 sprig of rosemary
- ✓ 8 sage leaves
- ✓ salt
- ✓ freshly ground black pepper
There’s something wonderfully reassuring about a slow-roasted leg of lamb, especially one rooted in Sicilian tradition. This version, inspired by the timeless dishes enjoyed across the island during Easter, fills the kitchen with aromas that feel both rustic and celebratory — the kind that make everyone drift towards the oven long before the meal is served.
As the lamb roasts, rosemary and sage release their fragrant oils, blending gently with the brightness of white wine. The meat becomes irresistibly tender, its surface lightly crisped, promising a mouthful that’s as comforting as it is elegant.
It’s a dish made for springtime weekends, when produce is at its best and long meals around the table feel almost necessary. Paired with simple sides and shared with people you love, this Sicilian-style lamb is a guaranteed crowd-pleaser.
👨🍳 Preparation
- 1
Finely chop the sage and rosemary, mix them with the olive oil and a pinch of freshly ground black pepper.
- 2
Brush the herb mixture all over the lamb and place it in a lightly oiled roasting tray.
- 3
Roast in a preheated oven at 220°C for 20 minutes.
- 4
Pour in the white wine and allow it to evaporate.
- 5
Brown the lamb well, then moisten with a little hot stock and continue cooking for about 1 hour, adding more warm stock if needed.
- 6
Serve piping hot with roast potatoes, escarole and steamed carrots, plus a spoonful of horseradish sauce.
💡 Tips and Variations
For extra depth, tuck a few sliced onions into the roasting tray.
Alternatively, marinate the lamb for a few hours in lemon juice and crushed garlic for a brighter, more aromatic finish.
📦 Storage
- • Keep refrigerated for up to 2 days.
- • You can freeze the cooked lamb for up to 1 month.
- • Reheat in the oven at 160°C for 15 minutes before serving.
🍷 Pairing
This roast lamb pairs beautifully with Faro, a fragrant and persistent Sicilian red that complements the herbs and richness of the dish without overpowering it.
Thanks for cooking along with me — I hope this Sicilian-style roast leg of lamb brings warmth and joy to your table. Enjoy every bite!
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