Agnello Arrosto Sibarita

Name: Agnello Arrosto Sibarita
Yield: serves 4
Ingredients: 2/3 cup extra-virgin olive oil; 2 teaspoons dried Greek oregano; 2 teaspoons fine sea salt; 1 teaspoon freshly cracked pepper; Juice of 1 lemon; 4 whole lamb hind shanks, well trimmed of their fat (if they are very small, use 2 for each serving); 4 whole heads garlic; 2 whole lemons; 1 cup white wine; 2 tablespoons good white wine vinegar

January 24, 2012

Raised up seven hundred years before Christ on the Mar Ionio, the resplendence of Sybaris eclipsed Athens. Tenanted by unredeemed voluptuaries who roasted songbirds, wove cloth from gold, slept upon rose petals, and indulged every hunger, even their appetite for peace, these Sybarites vanished, as if by some peevish smite from the gods. All that remains is a farming village of sweet, sleepy folk who roast lamb with lemons. Still, I think theirs is a dish upon which an old Sybarite could smile.

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