Recipe - Abbacchio Al Forno - Roasted Suckling Lamb

12 pound Lamb (to 14 lbs); see *
Note
1/3 cup Extravirgin olive oil
3 Garlic heads; separated into
Individual cloves
Three fourths cup Fresh rosemary
Salt; to taste
Freshlyground black pepper;
to taste
3 One half pound Small new potatoes;
quartered
One half pound Fresh white cipolline onions
2 cup Dry red wine

* Note: Have the butcher to cut the lamb into quarters, crack all the
joints, no head.

Preheat the oven to 375 degrees. Rinse the lamb with cold water and
pat dry. Trim off the excess fat, leaving a thin layer to protect the
meat during cooking. Rub the lamb with 3 tablespoons of the olive
oil. Using a small knife make small incisions all over the lamb. Cut
half the garlic cloves into thin slices. Slip the slices into the
incisions with half the rosemary. Season the lamb with salt and
pepper. Place the lamb boneside down in a large roasting pan,
leaving room for the potatoes and onions. Crush the remaining garlic,
scatter over the lamb and roast for 40 minutes. Add the potatoes and
onions and toss with the pan drippings. Pour the wine over the lamb
and continue to roast. Baste periodically with the pan juices and
cook for another 45 minutes, until fork tender. Remove the lamb from
the oven to a serving platter, cover and allow to rest for 15 to 20
minutes. Leave the potatoes and onions in the pan, and return to the
oven for an additional 15 minutes or until tender. To serve, cut the
lamb at the joints, spoon the pan juices over the meat, and serve
with the potatoes and onions on the side. This recipe yields 10