There is nothing easier than marinated and roasted meat: at Easter time, in Italy, lamb is particularly appreciated.
This way of roasting lamb is incredibly simple but involves some degree of organisation, since you need to calculate the time needed for marinating and cooking.
This a very traditional Tuscan recipe, celebrated in Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well. In those days, preparation and cooking times, and ingredient quantities were rarely indicated, so I am trying to give more precise indications.
This Arezzo style roasted lamb is usually cooked on the BBQ, and is frequently basted with the marinade: in Italy we use a rosemary sprig as a brush.
This recipe’s ideal side dish is an oven dish full of golden potatoes, roasted with olive oil, garlic and sage.
Cook them apart, not in the same baking dish as the lamb, since the sharpness of the vinegar would give the potatoes an acidic taste.
For the marinade, put all the herbs in an electric mixer and mix, when they are almost a powder join vinegar, oil , salt and pepper.
This lamb shoulder is first pierced with a fork, and then spread with the marinade that should sit for 2 or 3 hours and then cooked on the BBQ. In the oven the result is still excellent, in this case the ideal temperature is 350 F (180 C) for an hour and fifteen minutes.