Roasted Lamb

04/11/2025

Today, in the company of Cesarina Patrizia from Desenzano, we will prepare a typical dish from Puglia’s cuisine, perfect for Easter lunch: Roast Lamb with Lampascioni.

Roast lamb is a dish closely tied to Easter, an essential part of the traditional Easter lunch on family tables. This dish holds within it the authentic flavors of tradition, a preparation that has been passed down from generation to generation. Patrizia, in fact, tells us that “this recipe reminds me of my grandmother, my inspiration for recipes, and it brings back memories of all the large gatherings she was able to organize on every occasion”.

Lampascioni, which accompany the lamb in this variation of the recipe, are a typical ingredient of Pugliese cuisine. They are small wild bulbs, very similar to little onions, with a bitter and particularly intense flavor. They are very common in Southern Italy, particularly in Puglia, where they are a part of the traditional recipe book.

Roasted Lamb

A traditional dish from Pugliese cuisine, made with simple and flavorful ingredients, ideal for Easter lunch

DifficultyEasy

Preparation time2h

Cooking time30m

Servings6

€

CostMedium

Ingredients

1 kg of lamb ribs
300 g of potatoes (for baking)
200 g of cardoncelli mushrooms
200 g of lampascioni (wild shallots)
1 garlic clove
4 tablespoons of extra virgin olive oil
1 bunch of parsley
A sprinkle of black pepper
A pinch of salt
4 tablespoons of aged pecorino cheese

Method

Clean and wash the lampascioni a few hours beforehand and blanch them until they can be pierced with a fork.
Drain them and soak them in water at room temperature for at least 3 hours, making sure to change the water 3-4 times to reduce their bitterness.
Take a baking dish and first arrange the lamb ribs, then add the peeled and cut potatoes.
Add the washed and chopped mushrooms.
Drain the lampascioni and scatter them over the other ingredients.
Distribute the olive oil, garlic chopped into pieces, finely chopped parsley, a bit of salt, and pepper.
Add a little water (about a finger’s depth).
Sprinkle with the aged pecorino cheese.
Place in a static oven at 200°C (about 400°F) in the middle position and check with a fork when all the ingredients are cooked.
Throughout the cooking process, you can add a little water at a time, making sure to leave only the oil at the bottom of the baking dish once cooking is complete.