Tuscan Roast Lamb (Agenello al Forno)

by The Travel Italy Grapevine Team

1 kg leg or shoulder of lamb
3 cloves garlic, each sliced into 3
1 tablespoon chopped rosemary
125 ml white wine vinegar
salt and pepper to taste
125 ml olive oil

Make incisions into the meat, and push a garlic slice and some rosemary into the pockets.

Mix the vinegar with the salt and pepper, remaining rosemary, and oil in a large bowl and add the meat.

Leave it to marinade for 2 hours, turning the meat several times during that time.

Preheat oven to 200 degrees C. or 400 degrees F. Place the meat in a roasting pan, pour the marinade over the top and roast for about 1 hour.

Lamb should be pale pink with no blood running out still.

Serve with vegetables of choice.
Serves 6