Leg of lamb to alicante
Instructions
Steccatelo the leg, boned with the crushed garlic, salt, pepatelo, ungetelo just with olive oil and the meat to keep it compact.
Place the leg on a baking sheet with a few tablespoons of olive oil and put in the oven already warm, rivoltandolo often, at first, to get a good Browning.
Continue cooking for two and a half hours to three hours turning the flesh and spraying it with Vernaccia di Oristano.
When cooked, remove the roast and gravy of the Pan fry the chopped onion, add the remaining Grenache and then consume.
Sift and add crumbled dried mint.
Cover the roast cut into slices with this sauce.
Served hot.
Ingredients and dosing for 10 persons
- 1 boneless leg of lamb
- 5 tablespoons of olive oil extra virgin
- 2 cups of wine vernaccia di oristano
- 2 onions
- 8 cloves of garlic
- 1 teaspoon of crumbled mint
- Salt