Tuscan Herb Roasted Leg of Lamb
Prudence Sloane

Serves 8-12

Preheat oven to 350 degrees

1 leg of lamb, bone in (8 lbs)

Stuffing:

1/4 cup fresh herbs (one or a combination - mint, parsley, thyme, rosemary)

8 teaspoons minced garlic

3 tablespoons extra virgin olive oil

1/4 teaspoons salt

Freshly ground black pepper

2/3 cup dry white wine.

Make slashes through the meat all the way to the bone every 2 1/2". Stuff with the stuffing. With butchers twine tie the leg together. Place on a rack in a roasting pan.

Roast for 1 hour,  add 2/3 cup wine to bottom of the roasting pan. Continue roasting until done (about 1 1/2 hours to 2 hours). In Tuscany lamb is traditionally cooked to medium well taking it out of the oven at an internal temperature of 150-155. Degrees.

Let rest for 15 minutes before carving.

Degrease the sauce and season with salt and add water if too concentrated.