INGREDIENTS (for 6 people)
- A 2 Kg leg of lamb on the bone
- 8 fat cloves of garlic + 1 whole garlic head
- Three handfuls of chopped parsley
- A large glass of dry white wine
- Salt and pepper
- Olive oil
Bring your meat to room temperature. Begin by stabbing the meat evenly all over the surface with a long, thin, sharp knife (you should make 16 holes). Cut each clove of garlic in two and stuff them in each one of the holes you created. This will allow the garlic flavour to really penetrate and infuse the meat.