Roast Lamb, Arezzo Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- leg or quarter of lamb
- salt
- pepper
- olive oil
- vinegar
- rosemary
Instructions
- Season a leg or quarter of lamb with salt, pepper, oil and a drop of vinegar; prick it and marinate several hours.
- Spit-roast, basting often with the marinade via a rosemary sprig until done.
- For stronger rosemary scent, stud with a few sprigs and remove them before serving.