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

Vittorio’s Kitchen


Leg of Lamb (2) with Mint Sauce

For 4


  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
  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.


  1. Chop fine, Prosciutto,
    garlic, half of the mint, mix well with parsley. 
  2. Open the lamb on cutting
  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
  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
  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,   


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