Name: Roast Baby Lamb
Yield: Makes 6 servings
Ingredients: 5-pound baby lamb shoulder with bone, cut into 2" cubes; 2 ribs celery, coarsely chopped; 2 medium carrots, coarsely chopped; 1 large onion, sliced; 1 cup dry white wine; 1/2 cup olive oil; 1/4 cup balsamic vinegar; 3 small sprigs fresh rosemary; 1/4 teaspoon freshly ground pepper; 1/2 teaspoon salt; 2 cups beef stock

Agnello di Latte Arrosto

I always had mixed emotions about this dish as a little girl. Traditionally, it was served at the first meal after Lent, a joyous occasion to which everyone looked forward, including me. Still, there was an element of personal sadness: My pet was being eaten. At Busoler I spent long hours playing in the fields with lambs and young goats, and always found sentiment struggling with appetite at Easter. When the appearance of the first peas of the season coincided with Easter, they'd be shelled and added to the dish at the last moment.

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