Calabrian Leg of Lamb by Maria T


1 five to seven pound leg of lamb
6 cloves garlic (pealed and halved)
1 handful of fresh Rosemary leaves, plus 6-7 twigs for garnish
6 carrots (cut lengthwise in half)
3 pounds medium sized potatoes
2 cups Italian white wine (Pinot Grigio, Friulano, Trebbiano or Italian Chardonnay)
3 table spoons extra virgin olive oil
2 tablespoons butter
Sea salt (to taste)
Fresh ground black pepper (to taste)


A regional favorite wine and food pairing from Calabria Italy.
Please note: This is a simple recipe and thus you must use only high quality fresh ingredients. No frozen this or powdered that. No shortcuts. Buy your meat from an experienced local butcher no mega mart. This is the only way to be successful, and the reward is well worth your efforts. Trust me the people you are cooking for will notice the huge difference. Also be careful not to overcook. Make certain to check the temperature many times.

Adjust rack to middle setting in oven, then preheat oven to 450 degrees. Add butter, a teaspoon of olive oil, half of the garlic, half of the rosemary, 1 teaspoon salt, 1 tablespoon black pepper to a food processor and mix for 20 seconds. Take Lamb and wash thoroughly then pat dry, then take rosemary mixture and apply to all sides of leg of lamb.

Wash potatoes and carrots thoroughly and pat dry then toss with remaining garlic, olive oil, rosemary, salt, and pepper. Next place coated potatoes and carrots in the bottom of a large roasting pan, Italian white wine (vino Bianco), then place coated lamb on top, and remaining rosemary twigs; then place in oven for 1 ½ hours (internal temperature should be 137 degrees. Remove from oven and cover with lid or aluminum foil and let rest for about 15-20 minutes.

Italian Wine (Vino Italiano)

Farneto Rosso by Cantina Farneto, Altomonte, Calabria, Italy.
Ruby red in color with aromas of flowers, citrus, wood, and earth; flavors carry from the nose nicely, this Italian red from Calabria Italy is medium bodied, with good tannins, nice balance and a good finish. An austere wine that goes well with roasts, noble game and rustic southern Italian cuisine. This buy represents an excellent value and will pleasantly surprised at its depth, and character; not a wine that stands on its own; to appreciate this rustic southern red you must pair it with likewise rustic southern Italian food.

Original recipe and wine tasting notes by M Nappi of Wine Italiano, all rights reserved.

Please buy authentic imported Italian products whenever possible, as these will greatly enhance your dining experience; it is our pleasure to serve you online.
Bon Appetito!

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