Easter recipe, rosted leg of lamb with pineapple, aubergines and mint chutney

Easter is coming and as usual lamb is on the menu! Today I'm showing you a variation on the usual cutlets or suckling lamb: the roast leg of lamb.

A bit difficult to find maybe but to order the best butchers should be able to get it for you.

Bone the upper part of the thigh, season it internally with fresh thyme, salt and pepper and garlic, tie it up and roast it in the oven with very large pieces of vegetables. Keep it pink inside and serve it with our pineapple, aubergine and mint chutney.

Bon appetit and Happy Easter to all of you!

Alessio Brusadin