#45 Leg of Lamb (Second) with Mint Sauce “E”

Vittorio’s Kitchen

Edited

Leg of Lamb (2) with Mint Sauce

For 4

Ingredients:

  1. Boneless leg of lamb, trim
    the fat.
  2. 3 oz Prosciutto.
  3. 6 oz Mint leaves
  4. 4 Spoon red vinegar,
    (Balsamic OK)
  5. 2 Spoon brown sugar.  ( substitute with cane sugar cane is OK)
  6. 4 Clove garlic
  7. 3 Table spoon chopped
    parsley.
  8. Fresh rosemary.  (2 tender tips)
  9. 6 oz dry white wine.
  10. 4 ts olive oil (substitute
    with 4 oz butter, or 50/50)
  11. 3 cups beef broth, kept warm
  12. Salt and pepper.

 Directions:

  1. Chop fine, Prosciutto,
    garlic, half of the mint, mix well with parsley. 
  2. Open the lamb on cutting
    board
  3. Brush with oil, salt and
    pepper on both sides, the exterior of leg lamb should touch the board.
  4. Spread the mix uniformly over
    the lamb.
  5. Roll firmly and tight with
    kitchen twine.
  6. In oven proof frying pan,  pre heat oil (Butter), brown the lamb
    uniformly
  7. Add wine and rosemary, cook 1
    hour, add broth when is necessary transfer in pre heated 375 F oven, for
    30 minutes, or till ready  
  8. Now start the sauce, chop the
    remaining mint, mix with sugar and 6 oz water, cook till look creamy.
  9. Add vinegar cook for few
    minutes
  10. Remove lamb from oven, lay meat on cutting board,        cover,
    needs to rest for few minutes.
  11. Pour the sauce in pan mix will.  ( should be no fat in pan, if you see some
    remove before mixing)
  12. Remove the twine, lay slices on serving platter, cover
    with sauce
  13. Decorate with lemon wedges, and serve.

 Zinfandel, Petit Syrah, Burgundy will be the wine of my choice,   

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s