Ingredients
- 2 Kg 1 leg of lamb
- 300 g new zucchini
- 3 fennel pieces
- Grated Dop Parmesan Cheese
- bread crumbs
- sage
- rosemary
- thyme
- marjoram
- laurel
- garlic
- dry white wine
- extra virgin olive oil
- salt
- pepper
For the recipe of lamb's leg with fennel au gratin and new zucchini, cover a pan with paper
baked, place the leg of lamb on top and massage it with oil, salt and pepper. Add sage, rosemary, thyme, marjoram, bay leaf and 1 clove of garlic and moisten with 2 glasses of water and 2 glasses
of white wine; cover the pan with aluminum foil and bake at 160 ° C for about 3 hours and 15 minutes. Peel the fennels, divide them into 4 wedges and boil them in boiling salted water for 5 minutes. Drain them, dry them and transfer them to a baking sheet lined with baking paper. Season with a little oil, sprinkle them
of breadcrumbs and bake in the oven at 160 ° C for 1 hour and 30 minutes. Sprinkle with grated Parmesan and continue cooking for another 30 minutes. Clean the courgettes, grease them, add salt and brown them in a pan
for 5-6 minutes. Serve the lamb with fennel and zucchini.
