Roast leg of lamb (Cosciotto D'agnello Arrosto)
Instructions
Lardellate the leg with the bacon cut into strips and add, with a pointed knife to enlarge the carvings, a little Sage and Rosemary.
Brush the leg with oil, place it in a pan greased with butter, add salt and pepper.
Dealt four cloves of whole garlic and a tablespoon of Rosemary.
Pour the vinegar and white wine.
Bake in preheated oven at 200 degrees for an hour and a half.
Halfway through the cooking, turn the lamb and sprinkle it occasionally with the sauce that forms on the bottom of the pan.
Serve hot accompanied by spinach salad novelli raw.
Accompanying wines: Terre Di Franciacorta Rosso DOC, Pinot Noir Colli Orientali Del Friuli DOC, DOCG Chianti Rufina.
Ingredients and dosing for 6 persons
- 1 leg of lamb
- 80 g of butter
- 80 g of bacon
- 1/2 cup of wine vinegar
- 1/2 cup of white wine
- Sage
- 1 tablespoon of rosemary needles
- 4 cloves of garlic
- Olive oil
- Salt
- Pepper