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Impanata Ragusana di Agnello

Easter lamb enclosed in semolina pastry

A Ragusan Easter impanata enclosing lamb, garlic and parsley, with potatoes, a little rice and breadcrumbs beneath the meat.

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Prep40 minsCook75 minsServes6DifficultyAdvanced

Plus 2 hrs 20 min for marinating lamb and resting the pie; included in the total time below.

Editorial recipe cover for Impanata Ragusana di Agnello, from Scicli and Ragusa, Sicily

Scicli and Ragusa, Sicily

The regional version.

A documented Scicli Easter version with lamb, potatoes, rice and toasted crumbs inside semolina dough.

  • Lamb is enclosed raw so its juices season the filling during baking.
  • A firm semolina crust contains the meat and potatoes.
  • This Scicli version includes a small rice-and-breadcrumb layer.

Technique: easter lamb enclosed in semolina pastry

Dice lamb evenly and keep the potato slices thin. A deep pie needs longer than a shallow one; browning the lid does not prove the centre is ready.

The recipe

Impanata Ragusana di Agnello

40 min prep75 min cook4 hrs 15 min total6 servings

Includes 2 hrs 20 min for marinating lamb and resting the pie.

Scale:

Ingredients

Dough

Filling

Method

  1. 1

    Season lamb with garlic, parsley, salt, pepper and 15 ml oil. Cover and refrigerate for 2 hours.

  2. 2

    Knead dough ingredients into a firm dough and cover for 30 minutes. Parboil rice for 5 minutes, then drain.

  3. 3

    Toast breadcrumbs with 10 ml oil. Heat oven to 200°C and oil a 24 cm deep pie tin.

  4. 4

    Roll two dough circles, making the base larger. Line the tin, then layer half the crumbs, rice and potato slices.

  5. 5

    Add marinated lamb, remaining crumbs and a drizzle of oil. Cover with the lid, crimp firmly and pierce a steam hole.

  6. 6

    Brush with remaining oil and bake 60–75 minutes, covering if darkening early; the filling must be cooked through and lamb tender.

  7. 7

    Rest 20 minutes before cutting. Check meat in the centre as well as near the edge; extend cooking if necessary.

The version on this page

A documented Scicli Easter version with lamb, potatoes, rice and toasted crumbs inside semolina dough.

  • Lamb is enclosed raw so its juices season the filling during baking.
  • A firm semolina crust contains the meat and potatoes.
  • This Scicli version includes a small rice-and-breadcrumb layer.

Cooking it well

Dice lamb evenly and keep the potato slices thin. A deep pie needs longer than a shallow one; browning the lid does not prove the centre is ready.

Serving and planning

Serve in generous wedges with seasonal greens. The rice and potato layers are identified as this Scicli household version.

Allow 140 additional minutes for marinating lamb and resting the pie. This is included in the total recipe time, alongside active preparation and cooking.

Explore the Sicilian cooking guide for related dishes and pantry notes.

Storage

Refrigerate cooked leftovers promptly in a covered container and use within 3 days.

Freezing

Freeze cooked portions for up to 2 months; thaw overnight in the refrigerator. Fresh pasta, vegetables and cheese can soften after thawing.

Reheating

Reheat only the portion required until piping hot throughout. Add a little water if the sauce has thickened.

Keep cooking

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