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Matteo's lamb recipe for Easter

Tuesday, 22 March 2016
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So many of you were asking for recommendations on how to cook lamb this Easter, and we have decided to share Matteo's lamb recipe. It is very simple and easy to make at home, but you will need to pay attention on the quality of the ingredients and on the marinade instructions. Our lamb for example, comes from Alpago - an area in Veneto where you can find some of the best lambs. The Alpago lamb is also a Slow Food Praesidia. 

If you feel like not cooking this Easter, we are offering a special 4 course priced at 75 euros per person. CLICK HERE FOR MORE INFORMATION

Feel free to get in touch with us should you have any question on the recipe!!

- One lamb (ask your butcher to cut it into chunks). 
- Thyme, rosemary, garlic, sage, mint
- Anchovies 
- Garlic
- Lemon zest
- White wine vinegar
- White wine
- Potatoes
- Artichokes

Prepare the marinade: chop the thyme, rosemary, garlic, sage, mint, anchovies and garlic. Add some olive oil, white wine vinegar and the zest of a lemon. Leave the lamb to rest in the marinade from at least two hours. 
Remove the lamb from the marinade and heat a frying pan with some olive oil. You will need to seal the lamb on each side. Remove the lamb from the pan and remove the excess fat. 
Now chop one onion and cook it with olive oil in the same frying pan, until it is golden brown. 
Add the lamb, some white wine and let it evaporate. Add a bit of sauce from the marinade, some vegetable stock and cover. Let is slow cook until the lamb is soft and succulent. (The time depends on the size of the lamb, it should be succulent and come off the bone)
We suggest to serve it with some roasted potatoes and artichokes.