Time
1 hour and 15 minutes
Difficulty
Difficult
Course
Second Courses
Italian Region
Ingredients
Servings 4
- 2 ½ lb lamb, (leg and ribs)
- 4 sprigs rosemary
- 4 cloves of garlic
- 3 ½ tablespoons extra virgin olive oil, for cooking
- 6 cups extra virgin olive oil, for the marinade
- 3 ½ tablespoons vinegar
- salt and pepper to taste
Preparation
15 minutes preparation + 1 hour cooking
Make some incisions in the meat with a sharp thin-bladed knife, and insert in each of these a 1/4 clove of garlic and a small sprig of rosemary.
Leave for 2 hours in a marinade prepared with a generous helping of oil, a little top quality vinegar, and salt e pepper, turning every now and again.
When it is time to cook the lamb, remove it from the marinade and drain well, and put in a hot oven (350°F) for about an hour, until it is well-browned all over.
Cook to perfection and then arrange on a serving plate and serve hot.
Chef's Tips
When cooking lamb, the meat should never be overcooked or it will taste stringy. When in oven, cover with tin foil so that it will not brown too much on the surface.
Be the first to leave a comment