Friday, April 06, 2007

La Buona Tavola/The Art Of Cooking

Roast lamb with herbs/Arrosto d’agnello con erbe a aglio.

This dish originates from southern Italy, where lamb is roasted with garlic and wild herbs. It is also a traditional Easter dish.

3 Lb. Leg of lamb
3-4 tbsp olive oil
4 cloves garlic, peeled and cut in half
2 springs fresh sage,
2 springs fresh rosemary
2 bay leaves
2 springs fresh thyme,
salt & fresh ground black pepper
1 cup dry white wine
Serves 4 to 6 people


Cut any excess fat from the lamb. Rub with olive oil. Using a sharp knife, make small cuts under the skin all around the meat. Insert the garlic pieces in some of the cuts, and a few of the fresh herbs in the others. (If using dried herbs, sprinkle them over the surface of the meat.) Place the remaining fresh herbs on the lamb, and allow it to stand in a cool place for at least 2 hours before cooking. Preheat the oven to 375 F.
Place the lamb in a backing pan, surrounded by the herbs. Pour on 3 tbsp. of the oil . Season. Place in the oven and roast for 35 minutes, basting occasionally. Pour the wine over the lamb. Roast for 15 minutes more, or until the meat is cooked. Removed the lamb to a heated serving dish. Tilt the pan, spooning off any fat on the surface. Strain the pan juices into a gravy boat. Slice the meat, and serve with the sauce passed separately.

Buon appetito e Buona Pasqua.


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