AUTHENTIC  ITALIAN  RECIPES

 FROM

 RISTORANTE  d'ANNAMARIA

COSCIOTTO DI AGNELLO IN SALSA DI MENTA  (Leg of Lamb in Mint Sauce)

Ingredients for 4 persons:

Lamb leg (1)                                             3 to 4 pounds

olive oil (extra virgin)                               as needed (see how to do it section)

rosemary (fresh or powdered)                    as needed

mint (fresh) or  dried                                1 handful (fresh) as needed (dry)

white vinegar                                            4 tablespoons

sugar                                                        1 teaspoon

salt                                                           to taste

pepper                                                      to taste

How to do it:

Completely coat the leg of lamb with olive oil by pouring a small amount onto the lamb and rubbing it around with your hand.

Cover the lamb with salt, pepper and ground rosemary.

Wrap the lamb in aliuminum foil and put it aside.

Prepare the mint sauce:

If using fresh mint, wash it thouroughly.

In a blender, combine the mint, sugar, vunegar, a pinch of salt and 2 tablespoons of water.

Put the cover on the blender and liquefy the ingredients.

Put this mixture aside as well.

Heat your oven to 475º F.

Take the lamb out of the foil, put it on a sheet pan and cook it in the 475º oven.

After about 15 minutes, reduce the oven heat to about 375º and let it continue to cook for about 45 minutes longer or until it is cooked to your desired doneness. (Check every 20 minutes or so).

When done, remove from the oven, cover with aluminum foil and let it rest for ten minutes.

Slice the lamb and pour the sauce over the slices or serve the sauce separately and let your guests help themselves.

 Serve warm.

 A warm roasted potato salad is a great compliment to this dish.