In Tuscany, we traditionally serve a whole roast leg of lamb for spring celebrations: Easter, a wedding engagement, a baptism. The meat is rich and flavorful and, of course, when you roast a whole leg, there’s plenty for everyone gathered around the table. This roast is coated with a crust of dried cherries and herbs that’s a delicious complement to the flavor of the meat
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Choose a whole leg of lamb covered with firm, creamy-white fat. (Crumbly, brittle, yellowish fat is a sign of age.) Before you take the leg home, ask the butcher to trim off most of the visible fat, but to leave the shank end on.
This is an excellent recipe that is a cinch to prep yet makes for a sophisticated presentation. It's a crowd-pleaser and has become part of our family Easter dinner tradition.To prevent the drippings from burning, it helps to put 1/2 cup water or broth in the bottom of the pan toward the end of the cooking time.
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