Leg of Lamb with Rosemary

1. remove fat and tendons from the legs of lamb, season with salt and season with pepper. Heat olive oil in a roasting pan and sear the legs all around.

Extinguish with red wine and roast in a heated oven at 150 °C / 1 hour. Baste a few times.

Peel the potatoes and cut them into quarters lengthwise. Finely dice onion and garlic. Spread onion, garlic, potatoes and rosemary evenly around the legs after 30 minutes cooking time and cook. Pour the cooking juices over the meat a few times. Serve the leg of lamb with the potatoes and sauce on a platter.

Recommended wine: Trescone rosso, from the Perugia region.

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Our tip: use your favorite red wine for cooking!

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