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I so like this recipe that I am making a post about it and from reading it, you will see how easy it is.
Sicilian Lamb Leg cosciotto di agnello
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.
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