The dining table is always the centrepiece when friends and family get together and this is especially true at Easter. Lamb is almost always served as the main dish for the Italian main meal and depending on the region it can be served in various ways. These small, tasty lamb meatballs are delicious roasted alongside cubes of potatoes with rosemary and peppers. They're perfect when served with wilted greens such as spinach, chard or cavollo nero flavoured with garlic.

Serves 4-6

Prep time - 20 minutes

Cooking time - 40 minutes

Method

1. Preheat the oven to 200C/180C Fan/ gas 6. Place the lamb mince in large bowl with the egg, parsley, garlic and Parmigiano Reggiano. Season with a good pinch of salt and mix together. It may be easier at this point to just get your hands in and give everything a good mix.

2. Shape the mixture into 30 balls each about 20g and place in a non-stick roasting tin. Drizzle over the olive oil and add the wine and roast for 10 minutes until the meatballs start to brown and the wine has reduced.

3. Add the potatoes, peppers, rosemary and chilli flakes and toss together. Cook for a further 30 minutes until the meatballs are cooked through and the potatoes and peppers are golden and tender. Serve with a scattering of rocket leaves or any other crunchy salad leaves dressed with a lemon and honey dressing.