Traditional Lamb with balsamic vinegar
Instructions
Marinate 3 hours haunches with carrot, celery, leek, Juniper, Laurel, garlic, wine and balsamic vinegar.
Leave it to drain, dry and FRY in pan; salt.
Combine vegetables in marinade and brown them.
Combine half the marinade; Bake for 1 hour, rigirandola meat.
Remove it, scouring and frosting the cooking, pass it and condirvi the meat.
Ingredients and dosing for 6 persons
- 1 lamb boneless leg of 1200 g
- 1 leek
- 1 carrot
- 1/2 costa of celery
- Garlic
- Laurel
- Some berries of juniper
- 4 tablespoons of olive oil extra virgin
- Red wine
- 2 tablespoons of aceto balsamico tradizionale
- Salt