Leg of lamb To Luigi Veronelli
Instructions
Put the leg in marinade for 24 hours.
Set aside, dry it with a clean cloth, Pat him with Bacon and tie it with a spaghino.
Put the marinade with the vegetables in a saucepan, reduce the liquid by half cooking gently, then pass it to the sieve (or Blender) and allow it to become a sauce.
Put the butter in a saucepan, put the butter, grease leg then salt and roast at high heat from both sides, lower the heat and continue cooking covered container for about 40 minutes.
To 3/4 of baking mix a few spoonful of sauce from the marinade and continue to sprinkle the piece up to cooking.
Boil the beans and use them as a side dish.
Add the remaining sauce capers and serve all.
Ingredients and dosing for 6 persons
- 1000 g of leg of lamb
- For the marinade:
- 50 g of carrots, sliced
- 50 g of fine sliced onions
- Little of chopped parsley
- 1 pinch of crumbled thyme
- 1 pinch of crumbled bay leaf
- 1 clove of garlic
- 3 grains pepper
- 30 cl of white wine
- 3 tablespoons of wine vinegar
- 50 g of lard cut into streaks
- 120 g of butter
- 1 tablespoon of tiny capers
- 300 g of beans toscanelli