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Alessi cuisine
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"Caprettato" lamb, roasted at
the tuscany manner, with potatoes(Agnellino "caprettato", arrostomorto
alla toscana, con patate)
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- 1 leg of milk lamb, about 1,2 kilogram
- a mixture composed by the following herbs, not finely chopped:
6 garlic cloves
10-12 leaves of sage
the leaves of a branch of rosemary
1 glass of white wine
10-12 spoons of olive oil
salt and pepper
800 grams of peeled potatoes cut in pieces like cubes
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Take
a small knife and make some small cuts in the meat, then fill them with
a pinch of salt and pepper and some of the chopped herbs. Salt and pepper
uniformly the leg, then lay it in a baking pan, well greased with oil and
cover the leg with some more chopped herbs. Then cover it with a tinfoil
and put the leg in the oven at 200°C for 40 minutes, turning it very
often (take care to re-cover it any time). When it is well cooked (by punching
it , it does not have to give off any humour), remove the tinfoil, bathe
with some wine, let it evaporate always over a brisky heat and after 5-6
minutes, or alternatively when it will have a good hazel colour, take out
the leg from the baking pan and keep it warm.
At its place put the potatoes in the baking pan, turn them in order they
can grease well, cook for 30 minutes and when they will be tender and coloured,
put over them the leg of lamb (in the meanwhile you have to cut it in big
pieces) and cook for 3-4 minutes more. Take out from the oven and serve
quickly, meat and potatoes together, well drained from the cooking grease. |
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