Tuscan Roast Lamb Tuscany Recipes

Ingredients :

1 kg

3

1 tablespoon

125 ml

125 ml

leg or shoulder of lamb

cloves garlic, each sliced into three

chopped fresh rosemary

white wine vinegar

extra virgin olive oil

salt

freshly ground black pepper

1. Using a small, pointed knife, make deep slits in the meat and push a slice of garlic and some rosemary into each incision.

2. Mix the vinegar with the salt, pepper, remaining rosemary, and oil in a large deep bowl and add the meat.

3. Leave to stand for 2 hours, turning the meat several times in the marinade.

4. Preheat the oven to 400^oF (200^oC), Gas 6.

5. Place the meat in a roasting pan, pour the marinade over the top, and roast for about 1 hour (depending on whether the lamb is to be pale pink in the center or well done), basting at intervals.

6. Serve with roast potatoes.

Serves 6

Preparation        : 10 minutes + 2 hour's marinating

Cooking             : 1 hour

Recipe grading    : easy

Suggested wine  : a dry red (Brunello di Montalcino)