Cosciotto Al Basilico (Leg of Lamb With Basil)

1. 1

   Preheat the oven to 400F Finely chop together the basil and garlic.

2. 2

   Open lamb like a book and place on a work surface; season with salt and pepper.

3. 3

   Spread about 2/3 of the basil mixture over lamb, roll up, and secure at 2 inch intervals with kitchen twine.

4. 4

   Using a small sharp knife, cut several 1 inch deep slits in the top of the lamb, spacing them apart.

5. 5

   Insert the remaining basil mixture into the slits and season the outside with salt and pepper.

6. 6

   Place the lamb in a roasting pan and drizzle with oil.

7. 7

   Pour wine into pan and cover tightly with foil.

8. 8

   Roast, basting occasionally and resealing with foil, until an instant read thermometer inserted into thickest part of lamb registers 140F for medium, about 1 hour, 15 minutes.

9. 9

   Transfer lamb to a cutting board; let rest for 10 minutes.

10. 10

    While lamb is resting, skim fat from pan juices.

11. 11

    Slice lamb and serve with juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.