Our personal favourite accompaniment to a bottle of Montevetrano is roast leg of lamb.  This is a case of simple ingredients, simply cooked producing simply amazing food.

Ingredients:

Leg of Lamb

5 cloves of garlic

Fresh Rosemary

Glass of red wine

2 tbsp of Olive Oil

Salt + Pepper

Make a number of small incisions into the lamb, just big and deep enough to insert a clove of garlic and a sprig of rosemary.

Season the lamb and rub with olive oil, place into oven at 220 degrees.  Pour over half the glass of red wine and leave for half an hour.  The lamb should be cooked for a total of 15-20 minutes per lb, depending on how pink you like it.

After 30 minutes lower the heat to 180, and continue to cook for the remaining time.

NB  Remember to keep basting the lamb every 20 minutes, adding some more wine as necessary.

When the lamb is finished, pour off all the juices into a pan and reduce, or to put it another way, boil the hell out of the juice, stirring all the time, until half of it is gone.  Now you have the best gravy your lamb could wish for.