Arrosto Di Agnello Recipe
Ingredients
| 1 medium sized leg of lamb | ||
| 2 medium garlic cloves, peeled and cut into slivers | ||
| Dried rosemary | 1 Teaspoon (Leveled) | |
| 1 dessertspoon fresh | ||
| Melted butter | 3 Ounce | |
| Dry red wine | 1/4 Pint | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Wash the lamb and pat dry with paper towels.
Make incisions in the lamb flesh and insert slivers of garlic and rosemary.
Place in a roasting tin.
Coat with the melted butter and any left-over rosemary.
Put into a preheated oven (425°F, Mark 7) and roast for 15 minutes.
Sprinkle with salt and pepper.
Reduce the temperature to moderate (350°F, Mark 4) and continue to roast for a further 1 1/2 hours.
Pour the wine over the meat and roast for a further 15 minutes, basting frequently.
Remove the lamb to a carving board.
Skim off the fat from the pan juices then heat the juices until thick and syrupy.
Make incisions in the lamb flesh and insert slivers of garlic and rosemary.
Place in a roasting tin.
Coat with the melted butter and any left-over rosemary.
Put into a preheated oven (425°F, Mark 7) and roast for 15 minutes.
Sprinkle with salt and pepper.
Reduce the temperature to moderate (350°F, Mark 4) and continue to roast for a further 1 1/2 hours.
Pour the wine over the meat and roast for a further 15 minutes, basting frequently.
Remove the lamb to a carving board.
Skim off the fat from the pan juices then heat the juices until thick and syrupy.
Chef
