Toscanian Lamb Roast

Ingredients

• 1.8 kg lamb leg (1 lamb leg)
• 4 tbsp olive oil
• Salt
• pepper (ground)
• 0.5 bunch rosemary

Instructions

1. 1.

   Rub the lamb leg all over with olive oil, salt heavily, and pepper, then place on a deep baking tray.

2. 2.

   Pour one cup of water into the pan. Roast the leg in a preheated oven at 200°C (center rack) for 30 minutes until it takes color.

3. 3.

   Wash rosemary, strip needles from branches. Add rosemary to the fat pan. Roast for another 40 minutes. Then pierce the lamb leg at the bone: if the roast juices are clear, it is done; if still bloody, roast an additional 5–10 minutes. Remove the lamb leg from the oven and let rest covered with foil for 10 minutes. Slice the meat cross‑cutting the grain for serving, e.g., with roasted potatoes.