The oven-roasted leg of lamb is a tasty and flavorful dish. Prepared with garlic, rosemary and pancetta, the leg is cooked slowly in the oven together with white wine and olive oil. Potatoes can be added for an extra touch of goodness. Perfect to serve as a main course for a special lunch or dinner.
Take a leg of lamb, wash it thoroughly and dry it.
Separately prepare pieces of garlic and sprigs of rosemary, chopping them into small bits.
Pour some white wine into a deep dish and rub the lamb with it to wash it.
Then dry it and lard it well with the rosemary sprigs, the garlic and the stock cube; salt it, pepper it and rub it with oil.
Tie it with kitchen twine.
Place it in a pan with a glass of oil and a little garlic, and cook it slowly, turning it often. If desired, halfway through cooking you can add potatoes cut into chunks.
Oven
Pan
Italy
| Energy (kcal) | 80 |
| Carbohydrates (g) | 18 |
| of which Sugars (g) | 0.4 |
| Fat (g) | 0.1 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 2.1 |
| Fiber (g) | 1.6 |
| Sale (g) | 0.01 |
