Roasted Easter Lamb with Truffle Sauce

Ingredients

This haute cuisine adaptation of Agnello pasquale elevates the dish by incorporating truffle sauce, a hallmark of haute cuisine. The original Italian recipe typically focuses on simple flavors and traditional cooking techniques, while this adaptation adds complexity and sophistication through the use of truffles and refined cooking methods. We alse have the original recipe for Agnello pasquale, so you can check it out.

• 1 leg of lamb, bone-in (2 kg / 4.4 lbs) 1 leg of lamb, bone-in (2 kg / 4.4 lbs)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste
• 250ml (1 cup) truffle sauce 250ml (1 cup) truffle sauce

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 50g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, rosemary, thyme, olive oil, salt, and pepper.
3. 3.
   Rub the mixture all over the leg of lamb, ensuring it is evenly coated.
4. 4.
   Place the lamb on a roasting rack in a roasting pan.
5. 5.
   Roast the lamb in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 60°C (140°F) for medium-rare.
6. 6.
   Remove the lamb from the oven and let it rest for 15 minutes before carving.
7. 7.
   Serve the roasted lamb with a generous drizzle of truffle sauce.

Treat your ingredients with care...

• Truffle sauce — Use a high-quality truffle sauce to ensure the best flavor. If truffle sauce is not available, you can substitute it with truffle oil mixed with a creamy sauce.

Tips & Tricks

• For an extra layer of flavor, marinate the lamb overnight in the herb and spice mixture.
• Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.
• Serve the lamb with roasted vegetables or creamy mashed potatoes to complement the flavors.

Serving advice

Present the roasted Easter lamb on a large platter, garnished with fresh herbs such as rosemary and thyme. Serve the truffle sauce in a separate bowl, allowing guests to drizzle it over their portions according to their preference.

Presentation advice

To create an elegant presentation, arrange the carved lamb slices on individual plates, drizzle the truffle sauce artistically over the meat, and garnish with a sprig of fresh rosemary. Serve with a side of roasted vegetables for a visually appealing and sophisticated dish.