Name: Roast Leg of Lamb with Rosemary and Garlic
Yield: Makes 8 servings
Ingredients: 1 6- to 7-pound leg of lamb, trimmed of excess fat; 2 tablespoons olive oil; 2 tablespoons minced fresh rosemary; 1 tablespoon finely grated lemon peel; 1 garlic clove, minced; 1/4 cup water; Fresh rosemary sprigs

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Roast Leg of Lamb with Rosemary and GarlicBrian Leatart

(Arrosto di Agnello alla Toscana)

Roasted meats are simple by definition, and in Tuscany they are not just simple, but pure and filled with flavor, too. Lamb is one of the Tuscans' favorite meats to roast. The seasonings in this recipe reflect the Tuscan countryside, with its wild rosemary and the aroma of garlic in the air. Though garlic is ever-present in the cooking, it is generally used in moderation so that it doesn't overpower the other flavors.

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