Vibrant & flavourful

Let Michelin-starred Chef Giorgio Locatelli inspire an Italian theme to your Easter dinner Laura Brehaut

‘Easter is an exciting time, especially in Southern Europe,” Italian chef Giorgio Locatelli says.

Growing up in Lombardy, the Michelin- starred owner of London’s Locanda Locatelli enjoyed attending elaborate Easter processions with his parents. Roasted capretto – a milk- fed kid goat – or lamb would be at the centre of the family feast.

Lamb shanks, served with spring- f resh artichokes, make a fine Italian- inspired alternative to a classic roast leg of lamb for the holiday.

“The brilliant thing about lamb shanks is that they are virtually impossible to overcook… The meat will be meltingly tender and will just fall from the bone,” Locatelli writes in his latest cookbook, Made at Home (Fourth Estate, 2018).

The collection includes more than 150 family recipes that represent the various places he calls home: from North London to northern Italy, and the seaside vacation spot in Puglia he shares with his wife, Plaxy to the restaurant they run together.

As a vibrant and flavourful accompaniment to Easter lamb, Locatelli recommends his grilled Jerusalem artichokes with heritage carrots. “Jerusalem artichokes are in perfect season at (Easter). It’s really delicious and very simple. And then you can’t have lamb without roast potato,” he adds with a laugh.

THE BRILLIANT THING ABOUT LAMB SHANKS IS THAT THEY ARE IMPOSSIBLE TO OVERCOOK. — GIORGIO LOCATELLI