Abruzzo is a modest Italian region in the heart of the Apennine Mountains, in their highest part. And where there are mountains, there is lamb. For some reason, many people think that cooking lamb is very difficult. In fact, this is not the case, provided that the meat itself is of high quality. The dish from my recipe is cooked slowly and “tenderly”, and the meat is guaranteed to be aromatic and soft.
Abruzzo is a modest Italian region in the heart of the Apennine Mountains, in their highest part. And where there are mountains, there is lamb. For some reason, many people think that cooking lamb is very difficult. In fact, this is not the case, provided that the meat itself is of high quality. The dish from my recipe is cooked slowly and “tenderly”, and the meat is guaranteed to be aromatic and soft.- Prep time: 20 minutes + 2 hours’ cooking broth
- Cook time: 2 hours 30 minutes – 3 hours
- Serves: 6-8
- Difficulty: medium
- Course: main dish
- Cookware: mortar and pestle
- Cuisine: Italian
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
Step 1
Prepare the lamb: cut out the thick bone, and leave the thin one.
Step 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.
Step 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.
Step 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.
- 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
- Prepare the lamb: cut out the thick bone, and leave the thin one.
- 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.
- 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.
- 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.