Abbacchio alla romana (3)
Instructions
Cut or pre-cut the leg and sprinkle with flour.
In a large pan heat the saucepan, heat oil and lamb over high heat for about 10 minutes.
Add salt and pepper.
Add the sprigs of Rosemary and sprinkle with the chopped Sage and garlic.
Turn the pieces several times because insaporiscano good.
Pour the wine mixed with vinegar and let evaporate almost completely.
Add a ladleful of boiling water and potatoes peeled and cut into wedges.
Cover and place in preheated oven at 180 degrees for half an hour.
If the gravy is reduced too allungatelo with warm water mixed with vinegar.
Arrange the Lamb on serving dish and serve hot.
For a more flavorful dressing, add the potatoes, but made this variant.
While the Lamb finishes cooking, transfer two or three tablespoons of his cooking in a sauce pan over low heat and add three anchovies de-boned.
When they are completely dissolved, stir well and pour the sauce over the meat.
Let stand for a moment.
Passed on the serving dish and serve hot.
Accompanying wines: Red DOC Oltrepò, Cesanese Del Piglio, DOC Cannonau Di Sardegna DOC.
Ingredients and dosing for 4 persons
- 1 leg of lamb to 1000 g
- 3 tablespoons of olive oil
- 1 glass white wine
- 1/2 cup of white wine vinegar
- 4 potatoes
- 3 sprigs of fresh rosemary
- 4 leaves sage
- 1 clove of garlic
- Flour
- Salt
- Pepper