Abruzzi-style leg of lamb
Cuisine: Italian
Author: Maria Kalenska
Prep time: 2 hrs 20 mins
Cook time: 2 hrs 30 mins
Total time: 4 hrs 50 mins


Ingredients
  • 1 bone-in leg of lamb, about 2 kg
  • olive oil
  • 5 sprigs of tarragon
  • 2 sprigs of rosemary
  • ¼ chili pepper, finely chopped
  • 5 garlic cloves, peeled
  • sea salt
  • For the broth:
  • 3 litres water
  • 1 carrot, peeled
  • 1 red onion, peeled
  • 1 white onion, peeled
  • ½ celery root, peeled
  • 1 sprig of thyme
  • 2 bay leaves
  • 7 peas of black pepper
  • salt
Cooking method
  1. Prepare the lamb: cut out the thick bone, and leave the thin one.
  2. Cook the broth. Pour cold water into a saucepan and add the lamb bone. Cover the saucepan and bring to a boil. Skim the fat from the top, add vegetables and spices. Reduce heat to low, slightly open the lid and simmer the broth for 2 hours.
  3. Heat the oven to 160˚С. In a mortar and pestle, crush rosemary leaves, tarragon, garlic, chili, and salt with olive oil until the consistency of a paste. Coat the lamb with the mixture.
  4. Put the lamb in a baking dish with high sides and pour the broth so that it half covers the leg. Wrap the part of the leg not covered with broth with a piece of damp parchment paper. Bake in the oven for about 2 hours 30 minutes - 3 hours.
My tips and tricks
You have already cooked delicious meat. Now let's cut it right. Cut pieces for a serving across the grain so that the meat is more tender, easy to chew and melts in your mouth.

Maria Kalenska Gastronomy Blog | https://www.myodesacuisine.com/recipes/abruzzi-style-leg-of-lamb/