Roasted Easter Lamb
- 4 lb. young lamb, including 6 loin chops and 8
rib chops, cut into 3 to 4-inch chunks, each
1 inch thick, bones included
- Salt and freshly ground pepper, to taste
- 1/3 cup extra-virgin olive oil
- 2 bay leaves
- 1 red onion, cut into rings
Season the lamb with salt and pepper. Place in a large roasting pan. Add the olive oil, bay leaves and onion and toss to coat the meat.
Roast for 30 minutes, then turn the meat over. Reduce the oven to 350°F, cover the pan with aluminum foil and cook for 1 hour more. The meat should be very tender, to the point that it falls off the bone. Serve immediately. Serves 6.
Adapted from Williams-Sonoma TASTE Magazine, "A Sicilian Easter," by Harriet Docker (Spring 2002).