I was having a bar conversation with an old school pal when grappa (a grape-based pomace brandy) came up, or rather a memory of us drinking it one night in Manhattan. He said fondly, “Ah yes, our My House in Umbria days.” He was referring to our obsession over the HBO movie starring Maggie Smith, in which her character (the unreliable narrator Mrs. Delahunty) drinks tons of grappa and continually forces it upon her guests, with dubious results.
But they do eat too, in the movie as well as in the stirring novella of the same name by the brilliant William Trevor. To wit:
“Rosa Crevelli brought us lasagna, and lamb with rosemary, and the Vino Nobile of Montepulciano, and peaches. A stranger would have been surprised to see us...the walking wounded at table.”
Usually when I think of lamb, Easter comes to mind...but how about serving a roasted leg of lamb to your guests on a sultry summer evening, dreaming of an Italian garden surrounded by olive trees and rosemary bushes? Grappa optional.
Roast Leg of Lamb
Adapted from food.com
Serves Six
INGREDIENTS
4 1⁄2 lbs leg of lamb
2 garlic cloves, cut into thin slivers
2 tablespoons fresh rosemary
1 tablespoon oil
salt
fresh ground pepper
METHOD
Preheat your oven to 350 degrees.
With a small, sharp knife cut slits all over the lamb (top and bottom).
Insert the slivers of garlic, and the rosemary sprigs.
Brush the lamb with the oil and season with salt and pepper.
Place on a wire rack in a baking tin and pour in 3/4 cup of water.
Roast for about 2 hours basting often with the pan juices.
Remove from oven and cover loosely with foil.
Allow to rest for about 15 minutes before carving.
Enjoy with roasted vegetables, peas...and of course, mint jelly!
