Directions
Lamb is the hero of every Easter dinner and we want to offer you a mouth-watering recipe from Tuscany. How to prepare the lamb cooked in milk. Recipe, cooking tips from the chef and the perfect wine.
Ingredients to make the lamb cooked in milk recipe (4 serves)
- 1 leg of lamb
- 50 g (1 3/4 oz/ 3 1/2 tbsp) butter
- 300 ml (10 1/2 fl oz/ 1 1/4 cups) milk
- 1 clove garlic
- 1 bunch sage
- kosher salt
- 2 tbsp extra virgin olive oil
How to make a perfect lamb cooked in milk
Heat the oven to 180˚C (350˚F). Beat 20 g (3/4 oz/ scant 1 1/2 tbsp) of butter together with the finely chopped sage, ½ a clove o garlic finely chopped and salt. With a sharp knife, make deep cuts in the lamb every 8-10 cm (3-4 in), and fill them with the butter and sage mixture. Melt the remaining butter with the oil in a high-sided ovenproof dish, put the leg of lamb into it and cover it with a lid or aluminum foil.
Bake for 30 minutes.
Remove the cover and bake for a further 20 minutes, then add the milk and return to the oven for half an hour. The lamb and its sauce will be golden when fully cooked. Serve with fricasseed artichokes and spring salad with primrose and violet flowers.
What we simply call ‘lamb’ in Tuscany is known as ‘spring lamb’ in the US: only the youngest tenderest lamb should be used in this recipe.
Which wine goes best with the lamb cooked in milk?
The sweet, intense, taste of the lamb is tempered by the milk cooking, so choose a medium body red wine, but not too tannic, such as Boca Le Piane. A sharp and charming wine with plenty of earthy scents and a lively freshness that keeps the pairing in balance.
If you want to pair a cocktail, Negroni is the answer.
Recipe courtesy of Vicarello Castle
Phone: (+39) 0564 990718
