Roast Lamb alla Romana

This dinner is fit for a king. Spectacular! Make sure you have a meat thermometer on hand to make sure you don't over cook or under cook the lamb. Don't forget about the sauce as well--its what really makes this dish so wonderful!

ROAST LAMB ALLA ROMANA

1/2 leg of lamb, about 3 pounds
3 garlic cloves, cut into thin slices
1 tblsp olive oil
1-1/2 tsp chopped fresh rosemary
salt and freshly ground black pepper to taste
1/2 cup red wine
2 cups vegetable stock
1 small onion, coarsely chopped
1-1/2 pounds small yukon gold potatoes
1 tblsp olive oil
1-1/2 tsp chopped fresh parsley
1 pound baby carrots

Make deep slits in the lamb with the point of a sharp knife and insert the garlic slivers into the slits. Rub the lamb all over with 1 tablespoon olive oil and place in a roasting pan. Sprinkle with 1-1/2 teaspoons rosemary and season with salt and pepper. Roast at 450 degrees F for 30 minutes, turning once.

Reduce the heat to 375 degrees F and add the wine, stock and onion to the roasting pan. Roast for 1-1/4 hours longer or until tender (internal temp between 140-155 degrees F), turning several times and basting after each turn.

Combine the potatoes and carrots with 1 tablespoon olive oil and 1-1/2 teaspoon rosemary in another roasting pan. Season with salt and pepper. Place in the oven 1 hour before the lamb is done and roast with the lamb until golden brown and tender, turning several times.

Remove the lamb to a cutting board and tent with foil. Let stand in a warm place for 10 minutes. Cut into thin slices and arrange on a large platter. Arrange the potatoes and carrots around the lamb.

Strain the juices and spoon over the lamb to serve.

Serves 6 to 8.

recipe adapted from "Dining In" with Show Me St. Louis cookbook, 2007