Italian leg of lamb

Arrosto di Agnello: Roast Leg of Lamb

  • courseSecondo piatto
  • difficultyMedium
  • preparation time3½ hours

Overflowing with fresh flavors, our take on a traditional roast leg of lamb is the perfect way to celebrate the arrival of spring. The vegetables are roasted in the same pan as the lamb; the meat enriches the produce as they caramelize, creating a delicious dish to savor.

Arrosto di Agnello con Funghi, Patate, & Olive
(Roast Leg of Lamb with Mushrooms, Potatoes, and Olives)

Recipe courtesy of Eataly

Yield: 6-9 servings

1 whole (5- to 7-pound) bone-in leg of lamb*
3 pounds hen-of-the-woods mushrooms, cleaned & cut into large pieces
1 cup green olives, pitted
8 cups small potatoes (24-36 potatoes), halved
¼ cup sugar
8 cloves garlic, sliced
Leaves of 5-6 sprigs fresh rosemary, minced
Zest of 2 lemons
½ cup fine sea salt
¼ cup extra virgin olive oil, plus more for drizzling
Freshly-ground black pepper, to taste

In a small bowl, combine the sugar, salt, lemon zest, and one third of the rosemary.

Rub this mixture all over the lamb. Use a paring knife to poke holes in the lamb, and then stuff them with the garlic slices. Refrigerate the lamb, covered for at least 6 and up to 12 hours.

Preheat an oven to 325°F.

Toss the potatoes, mushrooms, and olives with 2 tablespoons of the olive oil, pepper, and the remaining minced rosemary. Spread the vegetable mixture in the bottom of the roasting pan. Rub the lamb with the remaining 2 tablespoons of olive oil, and place on top of the vegetables.

Put the pan in the oven, and roast until the internal temperature of the lamb reaches 125°F, about 2½ hours. Let the lamb rest for 30 minutes before carving into ½-inch-thick slices.

To serve, place a small amount of the vegetables on each plate, and top with a few slices of the lamb. Drizzle each serving with a little additional olive oil, and enjoy!

Buon appetito!

Visit our butcher counters at your local Eataly to pick up fresh lamb from our local farms!

Roast Leg of Lamb with Anchovy and Rosemary

Remove the lamb leg from the fridge half an hour before starting your preparation. Preheat the oven to 180˚C/gas 4.

Roughly chop the garlic and place in a large mortar with half the rosemary, a hearty twist of pepper and a very good pinch or two of salt. Open one of the tins of anchovies and place them, oil and all, in the mortar. Pound enthusiastically with the pestle for a few minutes, until you have a rough paste. Set aside.

Take a very sharp knife with a point and make half a dozen 3cm deep incisions into the lamb leg at even intervals. Place it in a large, deep-sided roasting tray. Work the holes open a little with your finger. Now push a teaspoonful of the paste into each hole with a single anchovy from the second tin and an equal amount of the remaining rosemary. Pour any leftover oil from the mortar on top of the lamb leg and rub all over with your oily hands. Pour half the wine into the bottom of the tray.

Cover tightly with heavy-duty foil and place in the oven for 30 minutes. Remove the foil (but don’t throw it away) and baste the lamb with its juices, then turn the oven up to 200˚C/gas 6 and roast for a further 45 minutes or so, until golden brown. Remove the leg, place on a board and cover loosely with the retained foil. Rest for at least 15 minutes.

Place the roasting tray over a high flame and get the juices bubbling, scraping the sticky bits from the bottom and sides. Add the remaining wine and reduce the liquid for a few minutes until syrupy and rich. Pour into a warmed sauceboat.

Slice the lamb leg and serve with the sauce at the table. This goes rather well with Venetian potatoes.

Roast Leg of Lamb with Potatoes For this simple Sicilian Easter dish a leg of lamb is rubbed with a garlicky oregano, parsley and chile paste, then roasted over a bed of potatoes. Yield: serves 8


  • 3⁄4 cup extra-virgin olive oil
  • 2 tbsp. crushed red chile flakes
  • 2 tbsp. dried oregano
  • 4 cloves garlic, minced
  • 1 bunch parsley, minced
  • 1 (6–7-lb.) leg of lamb, trimmed
  • Kosher salt and freshly ground black pepper, to taste
  • 8 large russet potatoes, peeled and quartered


  1. Heat oven to 500°. In a medium bowl, combine oil, chile flakes, oregano, garlic, parsley, and salt and pepper to make a paste; rub paste over surface of lamb. Set lamb in a large roasting pan and place pan in oven; roast until lamb is browned, about 30 minutes. Reduce oven temperature to 400°, cover lamb with aluminum foil, and continue cooking for 40 minutes. Remove foil, add potatoes to pan, and toss with rendered fat; continue cooking until potatoes are tender and an instant-read thermometer inserted into the thickest part of lamb reads 140°, 45–50 minutes more. Let rest for 20 minutes before serving.