Tag: leg

Honey leg of lamb recipe – Italian Cuisine

Ingredients

2 kg leg of lamb
500 g peeled fresh spinach
70 g honey
1 clove of garlic
extra virgin olive oil
salt
pepper

Duration: 1 h 50 min

Level: Easy

Dose: 6-8 people

To prepare the leg of lamb with honey clean the leg, removing the fat and connective tissues, and massage it with oil, salt and pepper.
Wrap it up in an aluminum foil; bake it at 180 ° C for 1 hour and 20 minutes.
Eliminate aluminum, brush the leg with honey, previously heated, put it back in the oven at 220 ° C and cook it for 15 minutes.
Heat 3 tablespoons of oil and sauté the spinach with a pinch of salt and the garlic crushed with the peel for a couple of minutes. Serve the leg with the spinach garnish.

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Recipe Lamb leg with fennel au gratin and new zucchini – Italian Cuisine

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

Duration: 3 h 30 min

Level: Easy

Dose: 6 people

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.

Baked lamb leg recipe – Italian Cuisine

The leg it is the cut of thelamb that best lends itself to cooking roast. Thus cooked it becomes a delicious dish. But in order for the yield to be perfect, it is necessary to follow a precise technique that begins with the elimination of the pelvic bone and ends with the "scalco" of the cooked roast. If you wish, you can also marinate the meat with herbs, vegetables, wine and oil. Baking should be done first at high heat (at least 230 ° C), so that the juices remain inside, then lower the temperature to 180 ° C by sprinkling the meat with its sauce.

Step by Step

- 1
- The first operation is theelimination of pelvic bone leaving that of the shin. Put the piece of meat with the fat on the cutting board side, strung the tip of a knife in the pulp following the contour of the bone, up to the joint that connects it to the femur. Cut a the tendons that hold them together and scrap the flesh around the bone to detach it.
- 2
- Practice on the leg regular cuts and introduce a mixture made with herbs is garlic chopped, seasoned with salt and pepper and tied with a little White wine. Rub the mince which advances on the leg, then put the latter in a bowl, wet it with white wine and marinate it for 3 hours. Drain it e tied with threads the part where you removed the bone. Place it in a baking dish and sprinkle it with a doil.
- 3
- Put the leg in a preheated oven at 230 ° C. After 10 minutes lower to 180 ° C and cook until the meat is golden. After about half an hour add half a glass of marinated wine and cook until desired (from 10 minutes every 500 g, if you want a little blood, up to 20 minutes for the same weight, for well cooked meat ). Then let rest the roast in the oven off for at least a quarter of an hour.
- 4
- Put the roast on the cutting board and wrap the shin with a napkin. Then tilt the leg slightly and slice the opposite side of the shin bone, keeping the knife almost parallel.
- 5
- After detaching from the leg so many slices how many guests are there, rotate it and, keeping it tilted, slice it on the opposite side.
- 6
- Cut also the meat near the shin so each guest will have slices from 3 different points of the piece.
- 7
- Serve your guests with the sauce on the table.
- 8
- The lamb chops
  
  Give her chops obtained from the carré you get the "scottadito”, Typical preparation of central Italy. They are so called because the shepherds grazing cooked them on the embers and ate them with their fingers … scalding them. With a small knife, lay the last 5-6 cm of ribbing bone, scraping off meat and fat, oil with a sprig of rosemary and cook on the grill for 2 minutes on each side. They are salted at the end of cooking.

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The lamb chops

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