Daily Excerpt from Diary of a Tuscan Chef

Today’s recipe is a delightful entree sure to shake off any shadow daunting Mondays may cast.

Agnello Arrosto con Aglio, Limone, e Spinaci Saltati.

Roast Leg of Lamb with Garlic, Lemon and Sauteed Spinach.

In Italy, we eat lamb very well done, but I’ve adapted my recipe for Amrican tastes, which lean toward rare or medium meat.

Serves 6-8

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh sage

1 tablespoon minced garlic, plus 15 whole cloves, peeled and crushed. (1 bulb)

2 teaspoons salt

1 teaspoon fresh ground black pepper

1 (4-5lb) boneless leg of lamb

1/2 cup extra virgin olive oil

juice of 1 lemon

1 1/2 cups white wine

sauteed spinach (recipe follows.)

Preheat the over to 400 degress F. In a bowl, combine the chopped herbs, minced garlic and salt and pepper. Make 20 or more deep slits around the lamb and stuff them with the herb mixture, rubbing the remaining mixture on to the outside of the meat. Place the lamb in a casserole just large enough to hold it, and pour the olive oil over the lamb, massaging the oil into the meat. There should be some extra that catches in the bottom of the dish. Put the lamb in the oven. If the meat is very lean, you should check on it after about 15 minutes; to make sure it not cooking too fast.

Wait another 30 minutes, then pour the lemon juice and wine over the lamb, turn the lamb over, and add the crushed garlic cloves to the pan. Lower the heat to 350 degress F ad return the lamb to the oven. For rare ma, roast it another 5-10 mintues. Insert an instant reading thermometer. It should be at a minimum of 120 degrees F for rare. For medium rare roast it another 20 to 25 minutes.

Let the lamb rest for 15 minutes bore carving. Pour the juices into a gravy boat. Slice the meat, and serve with its juices and the sauteed spinach on the side.

Spinaci Saltati

Sauteed Spinach

If you can find tender, baby spinach, you can add it directly to the oil and garlic without pre-cooking it.

serves 6-8

4 pounds Spinach, well washed, tough stems removed.

6 tablespoons extra virgin olive oil

4 cloves garlic, sliced

salt and fresh ground black pepper, to taste.

Place the spinach, with the water still clinging to its leaves, in a pot large enough to hold it. Cover and cook it over medium heat, stirring occasionally until the spinach just wilts, about 7 to 8 minutes. Drain the spinach well in a colander, pressing out the excess water with the back side of a spoon.

Heat the olive oil and garlic in a medium saute pan. When the garlic begins to color, after about 5 minutes, add the spinach and coo it briefly, for about 2 minutes, adding the salt and pepper to taste.