Roast Lamb - {Abbacchio Al Forno}

Recipe Ingredients

4 lbs	1816g / 64oz	Leg of lamb
3		Garlic cloves - slivered
3 sections		Fresh rosemary - leaves only
		= (or 2 tbspns dried rosemary)
1/2 cup	118ml	Olive oil
1 tablespoon	15ml	Salt
1 1/2 teaspoons	7.5ml	Coarsely-ground black pepper
1 cup	237ml	Dry white wine

Recipe Instructions

Wipe the meat dry with paper towels. With a small knife make slits about 1-inch deep all over the meat and insert the slivers of garlic and rosemary.

In a small bowl, combine the olive oil, salt, and pepper and mix well with a fork. Rub the mixture all over the lamb, coating it well. Place the meat in a deep dish, cover it, and let it marinate in the refrigerator for 2 to 3 hours.

Preheat the oven to 350 degrees.

Place the lamb on a rack in a roasting pan and add the wine to the pan. Roast for 1 to 1 1/2 hours or until the internal temperature reaches 170 degrees, basting the meat every 15 minutes with the pan juices. Remove the roast to a cutting board and let cool slightly.

Carve into pieces, arrange on a platter, and pour the pan juices over the meat. Serve immediately.

This recipe yields 8 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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