Straight from the Tenuta Torciano Cookbook, here's an idea for a truly special Easter table, paired with fantastic red wines.
Recipe
Tuscan Easter lamb
Italy is famous the world over for its exceptional cuisine, and for this Easter we want to share the recipe that suits the tradition best: Tuscan Easter Lamb. Like Christmas with turkey, Easter has long been associated with lamb, and its religious ties very likely date back to Christianity — the lamb holds a central meaning during Passover, though some believe its place in that Jewish custom was purely sacrificial rather than on the table.
Tuscan Easter Lamb
Difficulty: Easy · Preparation: 60 minutes · People: 4
Ingredients:
- Lamb (carrè): 800 grams
- Shallot: 1
- Garlic: 1 clove
- Extra-virgin Tuscan Olive Oil IGP: 2 spoons
- Butter: 30 grams
- Rosemary: 1 small branch
- Red wine: 1 glass
- Salt: to taste
- Pepper: to taste
Brown and bake
Brown the meat in a couple of tablespoons of oil, turning it often to color it evenly. Season with salt and pepper, transfer it to a baking dish and bake for half an hour at 180°C. Pour half a glass of water into the pan, put it on the heat and scrape up the browned bits.
Make the sauce
Meanwhile, melt the butter in a small saucepan and add the chopped shallot and garlic, the rosemary, salt and pepper. Brown for 2-3 minutes, then deglaze with the wine. Add the lamb's cooking water, bring to a boil and reduce over medium heat.
Strain and finish
Strain the sauce through a sieve, put it back in the saucepan and, if it's too thin, add a teaspoon of cornstarch. Adjust the salt and pepper.
Rest, slice and serve
Remove the lamb from the oven and let it rest before slicing it. Coat with the sauce and serve.
Wine pairing
Recommended wines for the Easter lamb
The wines below are a selection of exceptional bottles we recommend for the perfect match with this dish; more options are on our wine list, in the online shop at www.torciano.com. Many red wines from classic vines are a wonderful natural match with lamb, but it's important to pay close attention to the cut of meat you've bought, as well as how you cook and serve it.
Chianti Classico Riserva, Godenzio 2016 | € 39
To earn the "Riserva" quality, Chianti Classico needs more years of aging and a higher alcohol content of 12.5%. The grape variety is Sangiovese Grosso, grown on hilly land with polychrome and schist soils at an altitude of 400m above sea level. Intense ruby red tending to garnet, with a complete, elegant and penetrating scent and a full, smooth taste, it pairs with noble game and aged cheeses. Its top quality and structure make it excellent for tasty meat-based first courses or roast game, and equally good with stronger-tasting meats such as lamb, vegetable soufflé, mature cheeses and spicy flavors.
Super Tuscan IGT, Baldassarre 2015 | € 42
A blend of Sangiovese Grosso, Cabernet and Merlot, grown on clay soils under a particular climate that gives it the ingredients for a superior red. Intense ruby color tending to garnet with aging, an elegant and complete bouquet with hints of wood among the typical herbaceous notes, and a dry, full, smooth taste. Its quality and structure make it excellent for first courses and risottos with wild boar and hare sauces, or tasty meat-based dishes such as game roasts, spicy vegetable soufflé and seasoned cheeses.
Brunello di Montalcino 2014 | € 63
A wine with a strong personality: dry, full, soft and well-balanced. Excellent with meat-based dishes such as Florentine steak and grilled fillets, and exceptionally good with spicy cheeses and game. The 2014 harvest opened with a hot summer, but temperatures stayed regular through the year, with important rain in May and June; thunderstorms at the start of September made the grape harvest more difficult, yet helped make this wine great.
FAQ
How long does it take to prepare Tuscan Easter Lamb?
Preparation time is 60 minutes.
How many people does the Tuscan Easter Lamb recipe serve?
The recipe is designed to serve 4 people.
How do you cook Tuscan Easter Lamb?
Brown the meat in oil, season with salt and pepper, and bake for half an hour at 180°C.
What red wines are recommended for Tuscan Easter Lamb?
Chianti Classico Riserva, Super Tuscan IGT, and Brunello di Montalcino are recommended red wines.
