Roast Lamb Roman Style

Olive Oil
  • 1 leg of lamb (4 lb), with shank bone attached
  • 3 cloves garlic, slivered
  • 3 tbsp fresh rosemary leaves
  • 1/2 cup Filippo Berio Olive Oil
  • 1 tbsp salt
  • 1 1/2 tsp coarsely ground pepper
  • 1 cup dry white wine
    • Pat meat dry with paper towels. Using a small knife, make slits about 1-inch deep all over the meat and insert slivers of garlic and rosemary.
    • In small bowl, mix together olive oil, salt and pepper; rub all over lamb to coat well. Place lamb in deep dish; cover and refrigerate for 2 to 3 hours.
    • Preheat oven to 350ºF. Place lamb on rack in roasting pan; pour in wine. Roast for 1 to 1 1/2 hours or until instant-read thermometer inserted in thickest part of the leg registers internal temperature of 135°F to 140ºF for medium-rare or 160ºF for medium. Baste meat every 15 minutes with pan juices; transfer roast to cutting board. Let cool slightly.
    • Carve lamb into pieces, arrange on serving platter and pour pan juices over meat. Serve immediately.
    • Tips:
      Use a white wine like Pinot Grigio in this recipe.

      To make a gravy for the roast, skim fat from pan drippings and place pan over two stovetop burners set on medium heat; stir in 1 tbsp all-purpose flour and 1 1/2 cups of chicken broth to make a smooth sauce. Season with salt and pepper to taste; serve on the side.

      Recipe provided by Chef Mary Ann Esposito


    Prep Time

    10 Min min

    Inactive Time

    1 hr 50 min

    Cook Time

    1 hr

    Total Time

    3 hr






    Dinners & Main Dishes

    Ingredient: Lamb

    Cooking Method: Roast

    World Cuisine: Italian

    Product: Olive Oil


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