Dish

Agnello pasquale

Easter Lamb Cake

Agnello pasquale is a roasted lamb dish that is flavored with garlic, rosemary, and lemon. The lamb is typically served with roasted potatoes and vegetables. It is a hearty and flavorful dish that is perfect for a special occasion.

European cuisine› Mediterranean cuisine› Italian cuisine

Dessert› Cake

Origins and history

Agnello pasquale has been a traditional Easter dish in Italy for centuries. It is believed to have originated in the southern region of Italy, and was often served to celebrate the end of Lent. Today, it is still a popular dish in Italy and is often enjoyed with family and friends on Easter Sunday.

Dietary considerations

Gluten-free, suitable for meat-eaters

Variations

Agnello pasquale can be made with different herbs and spices, such as thyme or oregano. Some recipes also call for the addition of white wine or chicken broth to the roasting pan.

Presentation and garnishing

To ensure a tender and juicy lamb, be sure to baste the meat with the pan juices every 30 minutes while roasting. Also, be sure to let the lamb rest for at least 10 minutes before carving. Agnello pasquale is typically presented on a large platter, with the roasted lamb in the center and the potatoes and vegetables surrounding it. It is garnished with sprigs of fresh rosemary and lemon wedges.

Tips & Tricks

When selecting a lamb for this dish, choose a leg of lamb that is between 5-7 pounds. Be sure to let the lamb come to room temperature before roasting. This will help ensure even cooking. Additionally, be sure to season the lamb generously with salt and pepper before roasting.

Side-dishes

Agnello pasquale is typically served with roasted potatoes and vegetables such as carrots and onions. It pairs well with a full-bodied red wine such as Chianti or Barolo.