My dad used to cook this dish for us at Easter time. He used to make it so well, and I like to think my version is good but never its never been as good as dad’s. It’s not your typical Sunday roast. It’s lamb roast Italian style. The lamb should be well roasted and juicy with lots of olive oil and white wine, to the point where the meat falls off the bone. I still love to cook it now because it’s so flavoursome and replenishing and brings me back to those never-ending festive afternoons.
- 1 baby lamb about 8kg before boning
- 2 onions chopped roughly
- 1 cup of good quality extra virgin olive oil
- 2 ripe tomatoes chopped
- 1 litre water
- salt and pepper
- 350ml of Italian white wine
- rosemary
- chopped sage leaves
- 6 whole garlic cloves
- 100 grams grated Parmesan
- 200 grams bread crumbs
- ½ bunch continental parsley, chopped
- 1 chilli, chopped
