|
| Roman Roast Leg of Lamb (Agnello alla romana - Italy)
1 cup of fine bread crumbs
1/2 cup of finely chopped parsley
2 cloves of garlic, minced
1 teaspoon of salt
1/8 teaspoon of black pepper
1 leg of lamb (5-6 pounds)
4 tablespoons of olive oil |
|
Combine bread crumbs, parsley, garlic, salt, and pepper; mix well. Place lamb in large open roasting pan; brush with 2 tablespoons oil. Coat entire leg of lamb with crumb mixture. Drizzle remaining oil over surface. Insert meat thermometer. Roast in a moderate oven (350ºF.) until meat thermometer registers 165ºF. for medium or 175ºF for well done, about 2 - 2 1/2 hours. Serve hot. Serves 6-8. |
| |
|
