Gioia is an authentic modern Italian cook.  She learned from her uncle Barone Sebastian Bonmartini Fini who created delicious meals beautifully paired with Barone Fini wines. Today, as a busy mother of three, Gioia’s modern take on Italian cooking focuses on seasonal ingredients.  She entertains often and loves hosting holiday gatherings for family and friends. She is excited to share her favorite recipes to pair with Barone Fini wines — because a meal with a lovely glass of wine, is always an opportunity to enjoy time together.

Long Roasted Easter Lamb

Prep Time

20 minutes active, 5 to 6h hours cooking

Serving Size


Special Equipment

Special equipment: Dutch oven (pot with top that can go in oven)


  • 1 de-boned leg of lamb (about 3.5 lbs), trimmed of fat
  • 1 tbsp olive oil
  • Kosher salt
  • 2 carrots, peeled and diced
  • 1 yellow onion, peeled and diced
  • 2 stalks celery, diced
  • 1 14.5 oz can of diced tomatoes
  • 8-10 leaves fresh sage, rough chop
  • 3 sprigs rosemary
  • 3 tbsp Worcestershire sauce
  • 1 cup Barone Fini Pinot Grigio
  1. Preheat oven to 250 degrees
  2. Sprinkle both sides of lamb with kosher salt (about 1/2 tsp)
  3. In Dutch Oven, sauté lamb with olive oil until brown
  4. Once meat is browned on both sides, remove meat
  5. Cooking at medium high heat, add to the Dutch Oven carrots, celery, onion, herbs, tomatoes, Worcestershire sauce, and 1 cup of the Pinot Grigio
  6. Once vegetables are soft, add back the lamb
  7. Liquid should be no more than about 1/2 of the thickness of the meat, If less, add more wine
  8. Cover and place Dutch Oven in center of oven until meat is tender about 5-6 hours
  9. Periodically check if liquid is sufficient (add a 1/2 cup at a time)
  10. Once lamb is very tender, remove from oven, remove cover and cook on stove top at medium high until liquids have thickened — avoid moving lamb around as it will lose it’s shape
  11. Adjust for salt, and serve