Name: Coscia d’Agnello Arrosto (Roast Leg of Lamb Studded with Prosciutto and Rosemary)
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 2 teaspoons chopped fresh rosemary or ½ teaspoon dried rosemary; 4 to 5 tablespoons best-quality lard or olive oil; 3 medium russet potatoes, peeled, cut into small dice, and set in a bowl of cold water; Salt; ⅓ cup red wine; Scant ½ cup (2 ounces) chopped prosciutto; Freshly ground black pepper; 1 (5-pound) leg of lamb

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

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

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Ingredients

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