Rub a leg of lamb with salt and ground peppercorns, lay it in an earthenware crock, and pour over it 3 tablespoons of olive oil and a tablespoon of red wine vinegar. Prick the fat on the leg here and there with the point of a knife and leave it, turning it about in the marinade from time to time, for several hours. Then put it in a roasting pan with a branch of rosemary, a clove of garlic and the marinade. Roast in a not too hot oven for an hour and a half, or until cooked. The joint should be basted from time to time.
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