Agnello Arrosto al Rosmarino, Aglio, e Limone

Roast Lamb with Rosemary, Garlic, and Lemon

Preparation info
  • Serves


    • Difficulty


Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

In the old days, braised lamb shoulder was considered a festive cut of meat. Leg of lamb was forbidden unless the sciatic nerve was removed. Today, most of us look upon leg of lamb as a festive cut, and the fattier, tougher shoulder has been relegated to stews. If you are not keeping strictly kosher, use a bone-in leg of lamb. A 5- to 6-pound bone-in leg will feed 6 people nicely. The amount