Baked Spring Lamb

From Lazio, a typical and traditional dish.
131 Views
 
MASTERY Level
75 min
132 Views
 
MASTERY Level
0 People
75 min
INGREDIENTS for 0 people
  • 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

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.

Main courses
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