Roast Lamb, Roman Style / Abbacchio al Forno alla Romana
Delicate 4-pound leg of lamb roasted Roman style, marinated with garlic, rosemary, and olive oil, served with pan juices—perfect for special occasions. Serves 8.
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Ingredients
- 4-pound leg of lamb with shank bone attached
- 3 cloves garlic, slivered
- 3 tablespoons fresh rosemary leaves
- 1/2 cup olive oil
- 1 tablespoon salt
- 1 1/2 teaspoons coarsely ground black pepper
- 1 tablespoon of flour
- 1 1/2 cups of chicken broth
- 1 cup dry white wine like Pinot Grigio
- Ingredients
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