Domenico Di Padova, Pescocostanzo, L’Aquila
(Yield: 6 servings)
5 pound leg of lamb
2 tablespoons extra-virgin olive oil
4 garlic cloves (each cut into ¼ length pieces)
zest of 1 lemon
½ teaspoon crushed black pepper
1 teaspoon salt
½ teaspoon rosemary (minced)
1. Wipe leg of lamb with clean damp cloth and brush with olive oil.
2.Using sharp knife, make sliver cuts throughout leg and insert ¼-cloves of garlic in all openings.
3.Rub zest over leg, inserting some into slivered cuts.
5.Combine pepper, salt and rosemary. Sprinkle.
6.Using shallow roasting pan with rack, roast in oven preheated to 300°F for approx. 4 hours (until golden).
7.Remove and place on cutting board with fatty side up and slice.
Serve with roasted potatoes and your favourite vegetables.