Crusted leg of lamb

Preparation:

Preparation: In a bowl, mix a spoonful of finely chopped thyme, oregano, parsley and 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 place 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 pan. When the meat is cooked, remove the pan from the oven, cover it to maintain the heat and let it rest for 10 minutes. Cut the leg into pieces and arrange them on a serving plate. As a side dish, serve red tomatoes cut in half, deseeded and filled with chopped breadcrumbs and oregano, flavored with oil, salt, pepper and cooked for 15 minutes in the oven. Accompanying wines: Rossese Di Dolceacqua DOC, Torgiano Rosso DOC, Valpolicella "Superiore" DOC.