A leg of lamb
One or two cloves of garlic
A sprig of rosemary
Oil
A wineglassful of white wine

"Try basting a leg of lamb Italian fashion. Before putting it in the oven, make a slit in the flesh near the bone and into this place one or two cloves of garlic and a sprig of rosemary. Oil the meat lightly all over, and place in a hot oven, allowing 15 minutes to the pound and 15 minutes over, and basting from time to time with oil, and, to make it even more delicious, 15 minutes before serving, pour over it a wineglassful of white wine and baste finally with the juices that have run into the roasting pan."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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