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Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Roasted Leg Of Lamb with Garlic and Rosemary
Roasted Leg Of Lamb with Garlic and Rosemary
(Arrosto di Agnello con Aglio e Rosmarino)
1 (5 to 6-pound) leg of lamb, trimmed of all extra fat
4 to 5 tablespoons extra virgin olive oil
3 garlic cloves, minced
2 to 3 rosemary sprigs, chopped, or 1 tablespoon dried rosemary, crumbled
Salt and freshly ground pepper to taste
1 cup dry white wine
Preheat oven to 400F (205C).

Rinse lamb under cold running water and pat dry with paper towels.

Heat olive oil in a large heavy Dutch oven or roaster over medium-high heat.

Add the lamb and brown it on all sides.

Turn off the heat. As soon as the lamb can be handled, rub garlic and rosemary on all sides, and season it with salt and pepper.

Return lamb to pan and roast in the oven, uncovered, 1 to 1 and 1/2 hours depending on desired doneness; baste with the pan juices several times during cooking. If the meat sticks to pan during cooking, add a little of the white wine.

Transfer the lamb to a cutting board and let it sit about 5 minutes before carving.

Meanwhile, put the pan over high heat and add the wine.

With a wooden spoon scrape and loosen up the bits and pieces attached to the bottom of pan.

Cook until the wine is reduced by half.

Carve the lamb into thin slices, spoon a bit of pan juices over the lamb and serve at once. Makes 6 to 8 servings.
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