2 1/2 pounds lamb (leg and ribs) 4 sprigs rosemary 4 cloves garlic 3 1/2 tablespoons extra virgin olive oil for cooking 6 cups extra virgin olive oil for the marinade 3 1/2 tablespoons vinegar Salt and pepper to taste
Using a small knife, make deep incisions in the lamb. Cut garlic cloves into quarters and slip into the incisions with a sprig of rosemary.
Prepare a marinade with plenty of oil, a bit of good quality vinegar, salt and pepper. Marinate lamb for at least 2 hours, turning a few times. When ready to cook, drain lamb, pat dry and arrange in a roasting pan with the remaining oil.
Bake in a preheated 350°F oven for about one hour, until evenly browned. Roast lamb until tender, but not dry. Arrange on a serving platter and serve warm.
Meat cooked in an oven is dehydrated and concentrates its flavors in addition, the use of garlic and aromatic herbs increases the dish's degree of flavor. Therefore, a well-bodied red wine, with a characteristically intense bouquet should be selected, such as a Cerveteri Secco Rosso D.O.C.
To prevent lamb from being too dry after it is cooked, it should not be overcooked and it should be kept moist. To produce these results, cover the baking pan with aluminum foil and avoid letting the meat brown too much on top.