Yep, Easter was over a week ago, but lamb is just coming into season, and it’s about to get super tasty.
While I was at home for Easter, my Granny gave me a beautiful old book called The World’s Best Recipes. Beautiful. It was published in 1955, and has a perfect old book smell.
From this book, Granny recommended an Easter recipe for a leg of lamb. It’s called Abbacchio al Forno, and I’d like to share it with you.
Preheat an oven to between gas mark 7 and 8 (really hot, I know, but it works). Wash, and dry a leg of lamb. Rub it with oil, and insert 4 cloves into the skin on top of the lamb. Cube 2 strips of bacon, and slice a large onion. Place the bacon and onion into the bottom of a large roasting tray, and place the lamb on top.
Over the lamb, pour 3 tablespoons of oil, a teaspoon of fresh rosemary, 8 sage leaves, and salt and pepper to taste.
Brown the lamb on one side in the oven for 20 minutes, then turn and brown for 30 minutes. Mix a tin of tomatoes with 1/2 a pint of hot stock, and pour into the bottom of the pan. Cover and cook for another 30 minutes (I turned the temperature down a little at this point, and left the lamb for about an hour).
Carve and serve hot with the gravy from the pan.
Here is a picture of my AMAZING hotel chocolat Easter egg.