A whole roasted leg of lamb is paired with fava-bean crostini, sautéed artichokes, and other signs of spring.
In Tuscany, a whole roast leg of lamb is the traditional centerpiece of an Easter feast. Here it’s paired with favorite regional flavor combinations: a dried-cherry crust, and a side dish of roasted fennel and potatoes. The menu is completed with other signs of spring served Italian-style: a rustic fava bean purée on crostini, a prosciutto-studded sauté of artichokes and peas, and sweet strawberries topped with creamy balsamic sabayon.
Download a pdf of this menu, including all recipes, shopping list, and timeline.