Arrosto d'Agnello all'Aretina
Region: Italy, Tuscany
Category: Lamb-Grilled
Season: Summer
Difficulty: Easy but special equipment needed and long cooking and/or non-working time
Grilled lamb marinated in olive oil, vinegar and studded with rosemary, from
Arezzo in Tuscany, is a fine combination on the grill. The wafting aroma will make your guests huddle, drooling, around the grill.
[photo: Consorzio Vini di Romagna]
Yield: Makes 6 to 8 servings
Preparation Time: 9 hours in all
One 4-pound boneless leg of lamb, rolled and tied with twine (buy it this way or ask the butcher)
4 garlic cloves, 3 finely chopped, 1 slivered
2 teaspoons chopped fresh rosemary
3/4 cup extra-virgin olive oil
3/4 cup white wine
1/4 cup red wine vinegar
Juice of 1 lemon
1 tablespoon dried oregano
1 bay leaf, crumbled
Salt and freshly ground black pepper to taste
1. Make several incisions in the lamb and stud them with slivers of garlic and rosemary.
2. Stir together the olive oil, wine, vinegar, lemon juice, oregano, bay leaf, and season with salt and pepper in a deep glass or ceramic bowl or casserole. Place the lamb in the bowl and leave to marinate in the refrigerator, covered, for 6 hours, turning several times. Remove the lamb from the refrigerator 15 minutes before grilling.
3. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high. Set up the rotisserie attachment.
4. Secure the lamb firmly to the spit, making sure the weight is evenly distributed so the spit rotates smoothly. Make sure the holding prongs on each end are tight and grip the lamb solidly. If necessary, tie the lamb to the spit with butcher’s twine so it will not slide while the spit rotates. Spit-roast, basting with the marinade every 10 minutes, until the surface is brown and crusty, about 2 hours. Remove the lamb from the fire and spit and let rest for at least 15 minutes before carving.
Variation:
Note:
Posted: 12/14/2006