Baked Spring Lamb
- 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
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.