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Sardinian Leg of Lamb H T MC Italian 105minsServes 4 Hot Lamb Vegetables Herbs Main Course Gluten Wheat Dairy free Eggless Italy Europe Mediterranean
Ingredients 1kg/2lb Leg of Lamb Salt and Pepper 3 Garlic Cloves Fresh Rosemary 3 tbsp Olive Oil 1 Onion, finely chopped 2 x 400g/14oz tins Tomatoes
Instructions 1. Rub the meat all over with salt and pepper. Cut the garlic cloves into thin slivers and divide the rosemary into sprigs. 2. Insert a sharp pointed knife into the lamb and insert a piece of garlic and a sprig of rosemary into the cut. Repeat all over the meat. 3. Heat the oil in a flameproof casserole and fry the lamb, turning frequently, until lightly browned. 4. Add the onion and fry for a minute, then press the tomatoes and their liquid through a coarse sieve into a pan. 5. Add the sugar, bring to the boil and season to taste. Cover the pan tightly and simmer very gently for about 2 hours or until the lamb is tender, turning 2 or 3 times. Add extra water if necessary. 6. Transfer the lamb to a hot serving dish. Skim any surface fat from the liquid and boil rapidly, uncovered, until reduced to a rough textured sauce. Season and serve with the meat.
More Lamb Recipes | General Lamb Preparation & Cooking Times | Lamb Cuts | More Italian Recipes
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