Recipe
Cosciotto di agnello arrosto con insalata di carciofi
Sardinian PGI lamb leg massaged with herbs and spices, slow-roasted in the oven and served with a raw artichoke salad dressed with lemon and mint: an Easter dish, a feast dish.
Ingredients
Serves: 6
- Leg of lamb 1,2 kg
- Spiny artichokes 4
- Vegetable broth 200 ml
- Dry white wine 100 ml
- Onion 1 piccola
- Carrot 1
- Garlic 1 spicchio
- Rosemary un rametto
- Sage qualche foglia
- Mint qualche foglia
- Cumin un pizzico
- Chilli pepper qualche rondella
- Lemon 1
- Flour 1 cucchiaio
- Extra virgin olive oil q.b.
- Salt, pepper q.b.
Method
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Place the leg in a roasting dish. Scatter rosemary needles, sage leaves, salt, pepper, a pinch of cumin, a few chilli rings and a drizzle of oil. Massage all over.
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Add a crushed garlic clove, sliced onion, sliced peeled carrot, white wine and broth to the dish.
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Roast uncovered at 180°C (static) for 10-12 minutes, then cover with foil and continue for about 1 hour.
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Remove the foil and roast another 60 minutes or so, basting with the juices, until the meat is golden and tender.
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Transfer the lamb to a board and rest 10 minutes. Blend the pan juices, strain and return to the heat for 10 minutes to reduce; stir in a tablespoon of flour worked with a tablespoon of oil to thicken the sauce.
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Trim the artichokes and slice very thinly. Dress with oil, salt, lemon juice and torn mint leaves.
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Slice the lamb, nap with the sauce and serve with the artichoke salad alongside.