Arrosto Di Agnello
|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|
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.