Coscia d’Agnello Arrosto

Roast Leg of Lamb Studded with Prosciutto and Rosemary

Preparation info

  • Serves

    4 to 6

    • Difficulty

      Medium

Appears in

In Nonna's Kitchen

In Nonna's Kitchen

By Carol Field

Published 1997

  • About

Lambs in Italy are frequently so young and tiny that it is not at all unusual to find a 3-pound leg of lamb. Were we in Italy, the leg in this recipe would weigh no more than 4 pounds, and I urge you to try to find one that weighs no more than 5 pounds. Each pound takes 20 minutes to cook, so if your lamb is larger, plan accordingly. Italians like lamb well done; the taste and texture of this leg of lamb depends on being cooked the full amount of the time.

Ingredients

Method