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Arrosto Di Agnello

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  Leg lamb 1 Medium
  Garlic 2 Clove (10 gm), peeled and cut into slivers (Medium Clove)
  Dried rosemary 1 Teaspoon (Leveled)
  Melted butter 3 Ounce
  Dry red wine 1⁄4 Pint
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Very Easy

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