Roast Leg of Lamb Alla Perugina

Preparation info
  • Serves

    6 to 7

    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

Perugia is a fabulous medieval hill town in Umbria, where I spent a few months of pure bliss, roaming the stepped streets and hills, smelling the most wonderful aromas wafting out of windows. Sage, garlic, and anchovy are traditional Umbrian seasonings, just right for leg of lamb. To these I added the olives with orange zest that are a classic snack food of the region.

For this recipe you will need a leg of lamb, about 6 pounds. Have the butcher remove the bone, or if you are in the