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Hi there,

One of my favorite actresses is Sophia Loren. I first saw her in Marriage, Italian Style (1964) with Marcello Mastroianni. About 20 years ago a version that had been dubbed in English was on television. I taped it and watch it once a year. The quality isn’t great, and the movie hadn’t been formatted to fit TV screens, so most of the time I only see half of the actors’ faces! Recently I purchased the original Italian version (with subtitles) on DVD, but I prefer to watch the version I have on tape, bad though it is! 

What does all this have to do with National Roast Leg of Lamb Day? About 16 years ago Sophia Loren wrote a cook book, Sophia Loren’s Recipes and Memories.

QVC was selling the book, and Miss Loren was doing a meet and greet here in West Chester, Pennsylvania. I took my mother, son, and a friend to see the world-famous actress. I purchased the book, which Miss Loren graciously signed after the show, and we were treated to samples of her bruschetta. 

One of the recipes in the book is for roast leg of lamb (agnello al forno). This has always been a favorite of mine. I made it shortly after I got the cook book, and I decided to make it again this Easter. My son was coming home for the holiday, so instead of the fatted calf, I served leg of lamb, a traditional Easter meal, symbolizing rebirth and sacrifices made. I served it with mashed potatoes, brown gravy, rolls, and green beans.

Here is my recipe, based on Sophia Loren’s:

Roast Leg of Lamb

Ingredients

1 6- to 7-lb semi-boneless leg of lamb

1 garlic clove

Olive oil

1 Tbsp Kosher salt

2 tsp black pepper

Rosemary (dried or fresh) 

Directions

1. Preheat oven to 400°F.

1. Place lamb in a roasting pan (I use a disposable aluminum pan to cut down on clean up). Using a sharp knife, make several slits in the top of the meat. Slice the garlic into thin slivers and insert into the slits.

1. Drizzle the meat with olive oil and sprinkle with kosher salt, freshly ground black pepper, and rosemary.

1. Place the meat in the oven and roast until you can hear the fat sizzle, about 20 minutes. Lower the temperature to 350°F and cook for one hour (medium rare) or two hours (medium), or until a thermometer inserted into the meat reads 140-160°F.

1. Remove the roast from the oven and cover with aluminum foil. Let it rest for 15 minutes before serving.

Do you have a favorite recipe for a spring holiday meal you’d like to share? If so, please send it to QVCInsider@QVC.com and I’ll post it in a future blog.

Be sure to check my blog in June. QVC copy editor Ashley will have some creative gift ideas for dads and grads.

Happy trails!

Troy

QVC Editor