Roast leg of lamb with garlic and rosemary (Cosciotto di agnello arrosto con aglio e rosmarino) from Super Tuscan: Heritage Recipes from Our Italian-American Kitchen (page 183) by Gabriele Corcos and Debi Mazar

  • lemons
  • garlic
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  • EYB Comments

    Rubbed lamb must be refrigerated at least 4 hours or up to overnight.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pan-roasted green beans (Fagiolini saltati col guanciale); Golden roasted potatoes (Patate arrosto)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

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    Rubbed lamb must be refrigerated at least 4 hours or up to overnight.

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