Description
One of the most popular Easter dishes of Tuscany. This dish is absolutely nraitsya all my friends who are fortunate enough to please him. To prepare it you will need a minimum of effort, but the result is simply superb! Meat is tender, flavorful, melts in your mouth. But tasty - answer))) it is Advisable to choose a wine and olive oil of good quality, and of course lamb)))
Ingredients
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Leg of lamb
3 kg
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Semi-dry red wine
500 ml
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Rosemary
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Garlic
5 tooth
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Olive oil
50 ml
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Black pepper
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Salt
Cooking
Mix red wine, olive oil, salt, pepper and rosemary
Lamb hind leg to wash, clear of films, to pierce, to insert them into the garlic, pour the prepared marinade for 30 minutes
Olive oil it is desirable to use a very good quality, such as Divella Extra Virgin oil first cold pressed (unrefined) company PARMALAT
Put in a refractory form with the marinade, to impose peeled, coarsely chopped potatoes, cover tightly with foil and bake 1 hour at 180 degrees
Then remove the foil, flip, and bake another 40 minutes, constantly turning. The potatoes will have soaked the juices of the lamb and the wine, rosemary, will be tender and tasty like cake, and the meat will easily separate from the bone.
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