Waiting for the reopening of the 2 Michelin Star Santa Elisabetta Restaurant in Florence, we offer you the recipe of Chef Rocco De Santis for the Easter 2021 lunch.

Lamb is a typical second course of the Italian Easter tradition and our chef has thought of a gourmet version to make at home that combines traditional flavours with quality raw materials.


Ingredients for 4 people:

700 gr rack of lamb

200 gr of goat cheese from Mugello

250 gr of lovage

100 gr of sunflower oil

50 gr extra virgin olive oil

500 gr of “nocerino” spring onion

50 gr cooking cream

50 gr brown sugar

Rosemary to taste

Salt to taste.



As a first step, trim and clean the rack of lamb well and divide it into 4 parts. Then, place it in a pan with oil, salt, rosemary, thyme and garlic cloves and leave to flavour.

Browse the lovage, which will be blanched and then squeezed and seasoned with salt, seed oil and olive oil. Place everything in a pacojet glass and freeze. When completely frozen, pacoss and filter in an etamine to extract the deep green oil to be placed in a dropper.

For the caramelized onion: blanch it for a few minutes in water, an operation that will help us to obtain greater digestibility. Slice it thinly and brown it with a little olive oil and thyme sprigs. Once wilted, sprinkle with chicken broth, cover it with a lid and let it overcook slowly until browning. Once overcooked, it should be placed on a well spread plate. Sprinkle with brown sugar and caramelize with the help of a torch or cooking torch as if it were a crème brûlée.

With the help of a thermo mix, blend everything, adding salt to obtain a smooth and homogeneous cream.

At this point, work the Mugello goat cheese with the cream and a few drops of lemon with the help of a whisk to make it soft and fluffy and place in a pastry bag.

Brown the loins with oil and herbs until cooked to order. Remove from the heat and let it rest for a few seconds.

In a 32 cm dish, start creating spots with the goat cheese. Make a slight hollow and complete with lovage oil. Arrange the onion cream at your pleasure and finally the rack of lamb. Glaze everything with the lamb jus obtained previously with the bones. Decorate the dish with a few petals of spring onion sautéed on the plate and wild herbs.

Happy Easter and enjoy your meal from the team of the Santa Elisabetta Restaurant!

ricetta agnello pasqua chef rocco de santis

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