Anyone who has dined out on Italian food in Vancouver has heard of the legendary Umberto Menghi, the renowned Tuscan chef who arrived in Canada after studying in kitchens throughout Rome, London and Paris starting at the age of 16.In 1976 he opened Il Giardino in Vancouver, and is credited not only for introducing fine Italian dining to western Canada, but also in contributing to Vancouver's place as a destination for fine dining.  It quickly became one of the premier restaurants in Vancouver, and propelled Menghi to write 5 cookbooks, create a tv series, Elegant Appetite, and open 10 additional restaurants where he served everyone from movie stars to politicians.Sadly, this Vancouver institution will serve its last dinner this spring, after 37 years in business.If you can't make it to Vancouver before Il Giardino serves its last dinner this spring, you can try your hand at Menghi's recipe for Roasted leg of lamb, which he suggests pairing with a bottle of Il Palazzone 2005 Brunello.

Cosciotto d’agnello arrosto (Roast Leg of Lamb)

Ingredients:

1 leg of lamb bone in, approximately 4 – 5lbs (1 – 2.2kg)

2 cloves of garlicSaltFreshly ground black pepper

2 lbs (1kg) medium potatoes, peeled and quartered lengthwise

Juice of one lemon

2 Large onions, thinly sliced

2 cups (500ml) chopped peeled tomatoes

2 Bay leaves, 2 Sprigs of oregano

Small piece of cinnamon stick broken

2 TBS(25ml) butter

1 cup (250ml) classic meat broth or water

½ cup (125ml) white wine

Preparation:

Preheat oven to 375° F (190°C)Trim fat from the leg of lamb. Cut garlic in slivers. Make slits all over the lamb with the point of a knife and insert a garlic sliver in each slit. Season the lamb generously with salt and pepper. Place lamb in large roasting pan, leaving room to accommodate the potatoes. Roast for 45 minutes.Arrange potatoes around the lamb in the roasting pan. Sprinkle them with lemon juice, salt and pepper. Top the potatoes with onions and tomatoes. Add bay leaves, oregano and cinnamon. Dot the vegetables with butter and add the broth and wine.Return the pan to the oven and roast for a further 45 minutes, turning the lamb occasionally so it will brown evenly. At this point the lamb should be rare. Roast it longer if you prefer it medium or well done. When the lamb is roasted to your liking, transfer it to a carving board or platter and keep it warm. Let it rest for at least 10 minutes before you carve it.Test the potatoes. If necessary, roast them longer. When they are tender, carve the lamb. Serve it with the potatoes, tomatoes and onions on the side. Serves 6 – 8.

Reprinted with permission from Umberto Menghi’s cook book – “Toscana Mia – The Heart and Soul of Tuscan Cooking” Visit all of Umberto Menghi’s Restaurants: Il Giardino in Vancouver, Il Caminetto and Trattoria in Whistler.