Roasted lamb leg
Second courses
Young
4 people
Giuliana Bonomo, Marie Claire
About 40 minutes
Ingredients:
A lamb leg
Garlic
Rosmary
Salt and pepper
Olive oil
Butter
Half glass Grappa
Garlic
Rosmary
Salt and pepper
Olive oil
Butter
Half glass Grappa
Preparation:
Splint the leg with a few pieces of garlic and two sprigs of rosemary and place in a large saucepan with plenty of olive oil and butter.
Salt and pepper.
Put the pan in the preheated oven and brown well the lamb on all sides over high heat. Towards the middle of the cooking, sprinkle with Grappa.
Continue cooking over moderate heat, so that the inner part of the meat is perfectly baked.
The leg of lamb is served with a side dish of green beans with butter or with a mixed salad.
Salt and pepper.
Put the pan in the preheated oven and brown well the lamb on all sides over high heat. Towards the middle of the cooking, sprinkle with Grappa.
Continue cooking over moderate heat, so that the inner part of the meat is perfectly baked.
The leg of lamb is served with a side dish of green beans with butter or with a mixed salad.
