Lamb is a traditional centerpiece for the Italian Seder table – and slowly roasted with lemon, rosemary and white wine, this rolled shoulder captures the quintessential flavours of Italian cooking. Best of all, this dish can be prepared and sliced in advance, making it both practical and effortlessly impressive.

Method:

• Preheat the oven to 190°C fan.
• Heat 2 tbsp of the olive oil in a large non-stick frying pan or casserole over medium-high heat. Sear the rolled lamb for a couple of minutes on each side, until golden brown.
• Transfer the lamb to an ovenproof casserole or roasting dish, just large enough to hold it snugly, and set aside.
• In the same pan, add the remaining 2 tbsp of olive oil. Once warm, add the onion, carrot and celery. Cook over low–medium heat, uncovered, for about 5 minutes. Then add the garlic, rosemary and bay leaf. Stir well and cook for another couple of minutes. Add half of the lemon juice, half of the wine and all of the water. Let it simmer gently for a few minutes.
• Pour this aromatic liquid, with all the herbs, over the lamb. Cover with a lid or aluminium foil. Roast in the oven for 1 hour.
• Reduce the temperature to 160°C and cook for a further hour, still covered.
• Remove the cover, add the remaining lemon juice and wine, and scatter the lemon slices over the meat and into the juices.
• Roast for a further 30-45 minutes, turning and basting the lamb occasionally.
• The lamb is ready when a fork or knife slides in easily. If it is still firm, cook for another 20–30 minutes, covered.
• Once cooked, remove from the oven and leave to rest, covered, for about 10 minutes.
• Slice and serve with its natural lemon and wine gravy spooned over the top.
• This dish can easily be prepared a day in advance – in fact, it is even easier to slice the lamb when cold. Reheat it already sliced, either in the oven with the gravy spooned over, or in a large frying pan, with the gravy on top.

Picture: Inbal Bar-Oz and Leyla Freedman

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