The lamb leg in crust is a very tasty and succulent main course. The lamb meat, cooked at a low temperature, remains tender and juicy, while the breadcrumb and aromatic crust makes it crispy and flavorful. Perfect to serve on special occasions or for an elegant dinner
In a bowl, mix a tablespoon of finely chopped thyme, oregano, parsley, and rosemary
Add the oil and breadcrumbs
Salt, pepper, and mix
Place the leg in a large baking dish, spread it with the herb mixture, and bake 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, remove the dish from the oven, cover it to retain heat, and let it rest for 10 minutes
Cut the leg into pieces and arrange them on a serving platter
As a side dish, serve red tomatoes cut in half, deseeded, and filled with a mixture of breadcrumbs and oregano seasoned with oil, salt, pepper, and baked for 15 minutes
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 plastic wrap or in an airtight container
The lamb leg in crust is a traditional dish of Italian cuisine, particularly widespread in the central-southern regions
Italia
| 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 |
