The Easter kid leg is a delicious dish typical of Easter celebrations in many regions of Italy. This dish uses a kid leg, new potatoes, carrots, pearl onions, and a selection of aromatic herbs to flavor the meat. Its preparation requires some time, but the final result is a succulent and tasty dish, perfect to share with family during Easter lunch.
Place the leg in a baking dish
Season with salt and pepper and sprinkle with chopped rosemary, sage, and garlic
Drizzle with olive oil and bake in a preheated oven at 180 degrees for about an hour, occasionally basting the meat with its juices
Meanwhile, peel the potatoes and cut them into cubes
Clean the carrots and cut them into sticks
Peel the pearl onions and leave them whole
Boil the vegetables separately, keeping them slightly undercooked
Add them to the baking dish with the kid and finish cooking
Cut the leg into pieces and arrange them on a serving platter with the vegetables around
Sprinkle with chopped parsley
Accompanying wines: Foianeghe VdT Del Trentino Chianti Classico DOCG Cirò 'Riserva' DOC
Oven
Pan
Cutting Board
Knife
Store leftovers in the refrigerator for up to 2 days.
The Easter kid leg is a traditional dish prepared during the Easter holidays in many regions of Italy.
Italia
| Energy (kcal) | 85.91 |
| Carbohydrates (g) | 6.2 |
| of which Sugars (g) | 2.3 |
| Fat (g) | 2.35 |
| of which Saturates (g) | 0.72 |
| Protein (g) | 9.83 |
| Fiber (g) | 1.04 |
| Sale (g) | 0.07 |
