Cooking with Wine: Tuscan Roast Leg of Lamb

Filed in archive Food and Wine on March 9, 2008

From the people at DaVinci Wines, a recipe for roast lamb, a perfect idea for Easter dinner:

Tuscan Roast Leg of Lamb

Pinch of fresh rosemary
Salt and black pepper
Wine vinegar
Three cloves of garlic
2 1/2 oz of pancetta or fat bacon
one leg of lamb

1/2 cup olive oil

Make sure that lamb is at room temperature.

Preheat the oven to 450 degrees F.

Chop garlic and pancetta into small pieces, combining them with rosemary, salt and pepper.


Make small incisions on lamb and stuff mixture in the lamb.

Massage leg with olive oil, salt and pepper.

Place lamb on a rack in roasting tin. Sear meat in the hot for 20 - 30 mins. Lower the heat to 375 degrees and cook for 1 - 1 1/2 hours. Baste occasionally with olive oil and wine vinegar.

Serves 8-10.

Accompany with a full-bodied Chianti, such as the DaVinci Chianti 2005.

^{(photo courtesy of DaVinci Wines)}