Dish: second course
Time: 1h 45′
Step 1: Take the lamb leg out of the refrigerator about one hour before cooking so it comes closer to room temperature for a faster and more uniform cooking.
Step 2: Heat the oven to 180°C. Drizzle the meat with olive oil and season all over with salt and pepper; set the lamb in a rack positioning it so that it is fat-side down.
Step 3: Rub the top of the lamb with the garlic and rosemary and position the casserole to the middle of the oven. Tent the pan loosely with aluminium foil to keep the garlic and rosemary from burning and roast for 1 hour.
Step 4: Towards the middle of cooking, uncovered the lamb and turn to the other side sprinkling with Futura12 grappa; continue cooking uncovered.
Step 5: Let the lamb rest at least 15 minutes before carving. Transfer the meat on a clean cutting board and start cutting slices perpendicular to the bone.
Step 6: Place the slices on a serving platter and serve immediately with mint pesto.