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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.

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Recipe - Tuscan Roasted Leg of Lamb
by Jane Lynn

David C. Magnotto - Sunset in Tuscany
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Tuscan Roasted Leg of Lamb

Recipe Submitted by Jane Lynn.

Serves 6

5-6 lb leg of lamb, trimmed, boned and tied
6 peeled cloves of garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage
2 tablespoons Dijon mustard
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black peppercorn
2 coarsley chopped onions
3 coarsley chopped celery stalks
2 coarsley chopped carrots

Preheat the oven to 450F. Cut 1 inch slits in the lamb and stud with garlic. In a small bowl, mix herbs, mustard, oil and seasonings into a paste. Coat the lamb evenly with the mixture, using a rubber spatula. Place lamb in large roasting pan. Place onion, celery and carrots around the lamb. Roast the lamb for about an hour for rare, or for 90 minutes for well done. Remove from the oven, tent with foil, and let rest for 15 minutes before slicing.