Leg of Lamb, Tuscany Style (agnello Con Piselli Alla Toscana)

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READY IN: 3hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Have the butcher bone and roll the lamb leg.
  • Use the tip of a sharp, thin knife to make small slits, evenly spaced, all around the leg.
  • Slice the garlic cloves and coat them with rosemary.
  • Insert a garlic slice in each slit.
  • Rub the leg with a generous amount of salt.
  • Heat the oil in a heavy pot which is just large enough to hold the meat.
  • When the oil is smoking, add the lamb and brown well on all sides.
  • Distribute the tomatoes around the meat.
  • Add enough water to cover 1/3 of the way up the side of the meat.
  • Season the tomatoes with salt and pepper.
  • Bring the water to a boil, cover the pot, and place in a preheated 300° oven.
  • Simmer for about 2 1/2 hours, turning the lamb every 30 minutes for even cooking.
  • Baste and add a little water if it looks dry.
  • The meat is done when it is easily pierced by a cooking fork.
  • About 15 to 20 minutes before the meat will be done, add the peas and about 1/4 cup water.
  • Slice the lamb about 1/4´´´thick on a hot platter and spoon the sauce with the peas over and around the meat.
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