We are suppose to be in Spring NOW!!! Mother Nature did not get the email. The weather has been miserable, snow, sleet, freezing rain, Teeter does not want to go out. This is no weather for a poor little Dachshund, true I agree with him, this is no fun.

One expects nice flowers, sunny days and gentle breezes, the 1921 song by Al Jolson talks about April showers bring the flowers, raining violets, crowds of daffodils, etc. Well that is not what we are getting. Just watching Damian and Tom, the 2 thirty something Canadians renovating Chateau de la Borde in France and they have Spring flowers everywhere, lucky bastards.

We now have our plane tickets to go to Europe and hotel reservations in Barcelona and in Lisbon, so it is shaping up and one less thing to think about. Later this week we will decide what excursions we want to do during the cruise. We also want to go to Porto after the cruise, if only to buy a good bottle of Port.

On 21 April it is Rome’s Birthday and Teeter’s who will be 5 years old. It is also the Centennial birthday of her late Majesty, Queen Elizabeth II, the Royal Canadian Mint has a special limited edition coin for anniversary. I did not know this but 2026 is also Margaret Thatcher’s centennial birthday, born on October 13.

Easter Sunday and I found a recipe for Sicilian Leg of Lamb, simple and easy to do. You need garlic cloves and you prepare a mix of herbs and oil which is used to marinate the leg of lamb. Only two vegetables carrots and potatoes that are placed in the pan around the lamb. Into the oven first at 200 C. for 20 min. then lower temp to 165 C and cover the meat with parchemin paper and continue cooking. I just loved the recipe. Nothing better at Easter with such a wonderful dish. In Greece, the dish of Easter is lamb and during my time there I remember how wonderful it was. We did vacation in Arachova village at the foot of Mount Parnassus near Delphi. The area is a ski resort, Parnassus is lost in the clouds and it is said that the god Apollo lives there with his 7 aunts the Muses. Delphi alone is spectacular with all its temples and ruins in a dramatic mountain setting.

Recipe for Leg of Lamg

 Apr 1, 2026  #tortellino #tortellinotime #sicilianlamb

Tender Slow Roast Sicilian Lamb with Potatoes and Garden Herbs. Today, I am sharing a simple approach to preparing a delicious roasted leg of lamb. This lamb recipe focuses on natural flavors, ensuring a tender and juicy result through careful cooking meat techniques. We will also prepare potatoes and carrots alongside, making for a complete and satisfying roast lamb recipe that’s perfect for any occasion. is one of those beautiful family meals that fills the kitchen with warmth, rosemary, lemon, garlic, and the comforting smell of a proper roast. 

This my Sicilian way using garden rosemary, sage, lemon zest, garlic, olive oil, and dry white wine. It is simple, deeply flavourful, and perfect for a Sunday lunch, spring family table, or whenever you find a good leg of lamb on offer and want to make something special without waste.

The lamb is gently cut to help the flavours travel deeper, then massaged with a rustic Sicilian herb marinade made from fresh rosemary, sage, lemon zest, chilli, olive oil, salt, and pepper. Garlic is tucked into the cuts, the vegetables roast alongside in the same tray, and the whole dish is protected with baking paper to keep everything moist before browning beautifully at the end.

I also show you how to turn the roasting juices and white wine into a simple homemade sauce that Julie loves, using just a little cornflour and cold water.

This is slow food in the best sense: simple ingredients, patience, and wonderful flavour.

If you make it, let me know where you are in the world and how much lamb costs where you live.

Ciao,

Francesco

INGREDIENTS

1 leg of lamb (approx. 2 kg)

4 large white potatoes

2 sweet potatoes

4 carrots

2 sprigs fresh rosemary

8 to 10 sage leaves

zest of 1 lemon

1 fresh chilli

1 tsp chilli flakes (optional)

6 to 8 garlic cloves

300 ml dry white wine

extra virgin olive oil

salt

black pepper

Optional sauce

roasting juices

2½ tsp cornflour

3 tbsp cold water

COOKING INSTRUCTIONS

Score the lamb lightly on both sides with a knife. Finely chop rosemary, sage, lemon zest, fresh chilli, and chilli flakes into a rustic herb pulp. Add olive oil, salt, and pepper to create the marinade.

Peel and cut the white potatoes into large chunks. Peel the sweet potatoes into large chunks and leave the carrots whole. Season the lamb with salt and insert garlic cloves into the cuts.

Massage the herb marinade all over the lamb, pushing some into the cuts.

Toss the potatoes, sweet potatoes, and carrots with the remaining marinade.

Arrange vegetables around the lamb in a roasting tray. Pour 300 ml dry white wine over the vegetables only. Drizzle olive oil over everything, cover loosely with baking paper and roast at 200°C for 20 minutes. Lower to 160°C for 1 hour 15 minutes to 1 hour 30 minutes. Remove the paper for the final 20 minutes, increasing to 180°C for browning. Rest briefly, slice, and serve with the roasted vegetables.

Optional sauce

Pour the tray juices into a saucepan, add the cornflour mixed with cold water, and cook gently until thickened.