529. Arrosto D’agnello all’Aretina

Roast Lamb Arezzo Style

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Lamb starts to be good in December, and by Easter it has begun or is about to begin its decline.

Method

Take a lamb leg or quarter, season it with salt, pepper, olive oil, and a drop of vinegar. Prick it here and there with the point of a knife and let it rest in t