Lamb leg in crust is a very tasty and juicy main dish. The lamb meat, cooked at low temperature, remains soft and succulent, while the crust of breadcrumbs and herbs makes it crunchy and flavorful. Perfect to serve on special occasions or for an elegant dinner
In a bowl, mix a tablespoon of thyme, oregano, parsley, and finely chopped rosemary
Add the oil and breadcrumbs
Salt, pepper, and mix
Place the leg in a large baking tray, spread it with the herb mixture, and put it in the oven at 240 degrees for 30 minutes
Halfway through cooking, lower the temperature to 180 degrees and add a ladle of hot water to the dish
When the meat is cooked, take the tray out of the oven, cover it to maintain heat, and let it rest for 10 minutes
Cut the leg into pieces and place them on a serving platter
As a side, serve red tomatoes cut in half, deseeded, and filled with a mix of breadcrumbs and oregano flavored with oil, salt, and pepper, and cooked for 15 minutes in the oven
Accompanying wines: Rossese Di Dolceacqua DOC, Torgiano Rosso DOC, Valpolicella “Superiore” DOC
Non-Stick Pan
Wooden Spoon
Bowl
Glass
Store the lamb leg in the refrigerator, wrapped in cling film or in an airtight container
Lamb leg in crust is a traditional dish of Italian cuisine, particularly widespread in central-southern regions
Italy
| Energy (kcal) | 299.12 |
| Carbohydrates (g) | 1.19 |
| of which Sugars (g) | 0.08 |
| Fat (g) | 25.03 |
| of which Saturates (g) | 11.12 |
| Protein (g) | 17.33 |
| Fiber (g) | 0.05 |
| Sale (g) | 0.11 |
