Roast leg of lamb with rosemary and prosciutto

Roast leg of lamb was a standby for me in Paris when I lived across the street from a wholesale butcher. Nothing could be simpler -- insert slivers of garlic around the leg, pop it in the oven and a little more than an hour later, feast like a king. The lamb is self-basting with the layer of fat, tender and pink and delicious.

Diana Henry has several recipes for leg of lamb, including this one, which involves wrapping a strip of prosciutto around the garlic sliver with a twig of rosemary and inserting them around the leg. She recommends roasting at 425 degrees for 15 min, then lowering it to 350 for 50 min more. In this recipe, she also has you pour 1/4 c balsamic vinegar and 2/3 c white wine over the lamb and baste during cooking. It helps to form a tasty crust. We served it with flageolet beans from Rancho Gordo. Superb.