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

Name: Leg Of Lamb, Tuscany Style (Agnello Con Piselli Alla Toscana)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 -7 lbs leg of lamb; 3 cloves peeled garlic; 1 1/2 teaspoons dried rosemary or 1 1/2 teaspoons dried thyme (if you find rosemary too strong); coarse salt; 6 tablespoons olive oil; 6 large peeled seeded diced ripe tomatoes; water; salt; fresh ground pepper; 30 ounces frozen peas

Servings: persons

6 -7 lbs leg of lamb
3 cloves peeled garlic
1 1/2 teaspoons dried rosemary or 1 1/2 teaspoons dried thyme (if you find rosemary too strong)
coarse salt
6 tablespoons olive oil
6 large peeled seeded diced ripe tomatoes
water
salt
fresh ground pepper
30 ounces frozen peas

1
Have the butcher bone and roll the lamb leg.
2
Use the tip of a sharp, thin knife to make small slits, evenly spaced, all around the leg.
3
Slice the garlic cloves and coat them with rosemary.
4
Insert a garlic slice in each slit.
5
Rub the leg with a generous amount of salt.
6
Heat the oil in a heavy pot which is just large enough to hold the meat.
7
When the oil is smoking, add the lamb and brown well on all sides.
8
Distribute the tomatoes around the meat.
9
Add enough water to cover 1/3 of the way up the side of the meat.
10
Season the tomatoes with salt and pepper.
11
Bring the water to a boil, cover the pot, and place in a preheated 300u00b0 oven.
12
Simmer for about 2 1/2 hours, turning the lamb every 30 minutes for even cooking.
13
Baste and add a little water if it looks dry.
14
The meat is done when it is easily pierced by a cooking fork.
15
About 15 to 20 minutes before the meat will be done, add the peas and about 1/4 cup water.
16
Slice the lamb about 1/4 thick on a hot platter and spoon the sauce with the peas over and around the meat.

845

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 -7 lbs leg of lamb, 3 cloves peeled garlic, 1 1/2 teaspoons dried rosemary or 1 1/2 teaspoons dried thyme (if you find rosemary too strong), coarse salt, and more.

Yes, Leg Of Lamb, Tuscany Style (Agnello Con Piselli Alla Toscana) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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