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Roast Lamb, Abruzzo Style

Mary Ann Esposito

Lamb is the signature meat of the region of Abruzzo and is cooked many ways including grilled, stewed and roasted. Lamb should be cooked rare or medium rare. Use an instant read thermometer to determine when done.

Serves 10 to 12

Ingredients

3 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
4 cloves garlic, minced
Salt
Coarse black pepper
4 tablespoons Filippo Berio olive oil
4 pound boneless leg of lamb, butterflied

Directions

3 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
4 cloves garlic, minced
Salt
Coarse black pepper
4 tablespoons Filippo Berio olive oil
4 pound boneless leg of lamb, butterflied

Preheat the oven to 400°F.

Combine all the ingredients except the lamb and spread over the surface of the lamb.

Roll the lamb up and tie it in several places with kitchen string.

Place it in a roasting pan

Roast for 5 minutes, then lower the heat to 300°F.

Roast until a meat thermometer inserted into the thickest part of the meat reads 125°F for rare or 135°F for medium rare. Remove from oven, cover with foil and let rest for 5-10 minutes before slicing.

This recipe is featured on show 2208 – Cooking Abruzzi Style.

item recipe is featured in Episode 2208 of Season 22.

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This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

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Roast Lamb, Abruzzo Style

Ingredients

Directions

Want More Recipes? See My Latest Book:

Ciao Italia Family Classics

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