Recipe of Chianti Kitchen, the Tuscan
School of Cooking

Ingredients:
1 leg of lamb (2 pounds) deboned and flattened
2 large bunches fresh spinach, washed and blanched
2 gloves garlic
1 bunch fresh mint
1 cup white wine
2 tablespoons extra virgin olive oil
String
Salt and pepper


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Preparation:
Flatten the deboned leg of lamb, place
spinach in the middle, drizzle with salt
and pepper, and roll it up. Tie with a
string. Place the lamb in an oven pan,
pour olive oil over it, sprinkle with
sliced garlic and mint lives. Place in a
preheated oven and bake at 490°F for
10 minutes. Take out from the oven and
add white wine. Then continue baking
for another 5 minutes. Remove the
baked lamb from the oven and slice the
roll into disks. Reduce the meat juices if
necessary. Place disks on plates and
pour the juices over the lamb. Serve.

Makes 4 servings