Leg Of Lamb, Tuscany Style (Agnello Con Piselli Alla Toscana)

1. 1

   Have the butcher bone and roll the lamb leg.

2. 2

   Use the tip of a sharp, thin knife to make small slits, evenly spaced, all around the leg.

3. 3

   Slice the garlic cloves and coat them with rosemary.

4. 4

   Insert a garlic slice in each slit.

5. 5

   Rub the leg with a generous amount of salt.

6. 6

   Heat the oil in a heavy pot which is just large enough to hold the meat.

7. 7

   When the oil is smoking, add the lamb and brown well on all sides.

8. 8

   Distribute the tomatoes around the meat.

9. 9

   Add enough water to cover 1/3 of the way up the side of the meat.

10. 10

    Season the tomatoes with salt and pepper.

11. 11

    Bring the water to a boil, cover the pot, and place in a preheated 300u00b0 oven.

12. 12

    Simmer for about 2 1/2 hours, turning the lamb every 30 minutes for even cooking.

13. 13

    Baste and add a little water if it looks dry.

14. 14

    The meat is done when it is easily pierced by a cooking fork.

15. 15

    About 15 to 20 minutes before the meat will be done, add the peas and about 1/4 cup water.

16. 16

    Slice the lamb about 1/4 thick on a hot platter and spoon the sauce with the peas over and around the meat.

* Per serving · 4 servings · Values may vary.