Mama knew "a prima vista" of a meal that could transport you to Italy and that guests would dream about. This dish was served on cool Sundays in spring. Years later, it would bring Mama's boys back around the old table with their favorite people, reliving sights, sounds and smells from long ago.
A tender leg of lamb is marinated in Mama Francesca Parmesan & Red Pepper with extra virgin olive oil, lemon and white wine, then roasted with fingerling potatoes and artichoke hearts.
Suggestion: Try this recipe on a whole chicken or pork loin too!
1 cup Mama Francesca Parmesan & Red Pepper
¾ cup Extra Virgin Olive Oil
1 tsp. Black Pepper
2 Tbsp. Lemon Zest
1 Lamb Leg, bone-in
1 lb. Fingerling Potatoes, halved
12 oz. Artichoke Hearts
½ cup Chardonnay