Coscia d'Agnello al Forno con Patate alla Molisana
Molise — Province di Campobasso e Isernia
Molise's Sunday roast lamb — a whole leg of lamb from the Molisana mountain flock (lighter, more herbaceous than lowland lamb) roasted with waxy potatoes, rosemary, garlic, white wine, and Molisano olive oil in a large terracotta dish. The lamb basts the potatoes with its rendered fat as it cooks, and the wine and lamb juices reduce to a concentrated pan liquid that is the true sauce. Simple, honest, extraordinary.