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SUBMITTED BY: Chef Guido Stucchi
about 4lbs. of Lamb (rear quarter of the animal)
4 cloves of garlic
4 sprigs of rosemary
Extra Virgin Olive Oil
Salt and Pepper to taste
a little White Wine for de-glazing
Have your butcher cleave some cuts about 2-1/2 to 3-inches apart down the length of the piece of lamb. Clean any extra fat off the lamb and season the meat with salt and pepper. Finely chop the garlic and rosemary, and rub the mixture around the joint of meat, massaging the mixture into the cuts. Place the meat into a roasting pan with a little olive oil, and place into a COLD conventional (no-fan) oven. Raise heat to 320-degrees F, and cook the lamb for 2-1/2 hours.
When the meat is ready, remove from the roasting pan, skim off any excess fat from the pan and de-glaze with a little whit wine. De-bone the meat and arrange the pieces onto a serving platter. Pour the sauce onto the lamb and serve while hot.