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Ingredienti 1 boned leg of lamb ([ 2 kg | 4 lbs ]) 2 cloves garlic 10 leaves sage 1 rosemary sprig 2 anchovy filets ground black pepper 1 tsp cumin 2 tbsp olive oil juice of 1 lemon |
Ricetta Heat the oven to [ 220 C | 425 F ]. Using a pestle and mortar crush the garlic with the chopped sage and rosemary. Add the anchovy filets, pepper, and cumin and continue smashing. Finally mix in the olive oil and lemon juice. Stuff the mixture into the center of the lamb and in the incisions. Tie the roast with cooking twine. In an oven proof pan sear the lamb on high heat until golden on all sides (this will yield a flavorful and crispy exterior). Place in the oven with the fatest part facing up. Cook until done. Notes: If you would like to use a leg of lamb with the bone in, cut around the bone at the top and bottom. Place the mixture in the space between the bone and lamb as well as in incisions made randomly (make more space in the incisions by poking your fingers into them). Copyright © 2001-2009 Gianmarco Pinton |