How to Have a Roman "Feaster" - Appetito
How to roast a delicious leg of lamb with potatoes and enjoy a fennel and orange salad for Easter in the Roman style. Perfect for a feast at home!
Ingredients
- 1 7-8 lb bone-in leg of lamb, trimmed of excess fat
- 6 cloves garlic, mashed
- 1/4 cup fresh rosemary, minced (5 additional sprigs for garnish)
- 1 tbsp Kosher salt (extra for additional seasoning)
- 1/2 tbsp black pepper
- 3 tbsp extra-virgin olive oil
- 8 medium-sized Yukon gold potatoes, quartered
- 2 cups beef broth
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