Trullo is a charming Italian restaurant in London, believed to be among the city’s best by many in the food crowd.
Italians take Easter extremely seriously, especially in the north where lambs dance about the mountains like popping prosecco corks.
Here is a recipe for a classic Italian dish: lamb shoulder cooked in milk. This one is enlivened by Amalfi lemon and peas.
Lamb shoulder from Trullo
- 1 bone-in shoulder of lamb, around 2.5kg
- 1 head of garlic, cut in half
- 1 lemon, peel only
- 2 litres full fat milk
- 1kg of peas, both the shelled peas and the pods
- 40ml olive oil
- 30g mint leaves
- Preheat the oven to 220 degrees Celsius before rubbing the lamb shoulder with the olive oil and generously season with flaky salt.
- Place in a deep roasting tray and roast for 15 minutes or until the lamb shoulder is golden brown. Remove the lamb from the oven and reduce the temperature to 150 degrees.
- Add the garlic, lemon peel, milk and pea pods to the roasting dish. Cover the tray tightly with a layer of baking parchment, then foil.
- Return the tray to the oven and cook for a further 3 hours.
- Once the lamb is tender, use a pair of tongs to squash the garlic and fish out as many pea pods as possible. Add the shelled peas and mint, then return uncovered in the oven for a couple minutes longer, just to heat through.
- Serve the lamb and all alongside simply buttered potatoes.