Carmela's Leg of Lamb
I got this recipe off the Internet. It was originally posted by one Carla Ricci in an Illinois newspaper. It's not a very complex recipe, but sometimes the very best things in life are the basic ones. Thanks, Carmela!
CARMELA RICCI'S LEG OF LAMB
1 to 2 cloves garlic
1 (6- to 8-lb.) leg of lamb
1 (32-oz.) can tomatoes
1/2 cup dry red wine
1 Tbsp. dried parsley flakes
1 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. dried rosemary, crushed
all-purpose flour
Preheat the oven to 325º F. Cut the garlic into thin slivers. Cut small slits in the lamb and insert the garlic. Combine the tomatoes, wine, parsley, salt and pepper and rosemary. Pour half the mixture into a roasting pan. Dust the meat with flour and place it in the pan. Pour the remaining mixture over the meat. Cover and bake about 2-1/2 to 3 hours, till tender.
10 to 12 servings.
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