Leg of lamb Luigi Veronelli style
Recipe second for 6 people based on Lamb.
Preparation:
Preparation: Place the leg in the marinade for 24 hours. Drain it, dry it with a clean cloth, dab it with lard and tie it with string. Put the marinade with the legumes in a saucepan, reduce the liquid by half while cooking gently, then pass it through a sieve (or blender) and make it into a sauce. Put the butter in a saucepan, put the leg greased with butter, add salt and brown it on both sides over high heat, lower the heat and continue cooking with the container covered for about 40 minutes. When 3/4 cooked, mix in a few spoonfuls of the sauce obtained from the marinade and continue to sprinkle the piece until cooked. Boil the beans and use them as a side dish. Add the capers to the remaining sauce and serve.
Ingredients:
Ingredients: 1000 G Leg Of Lamb - For The Marinade: - 50 G Sliced Carrots - 50 G Very Fine Sliced Onions - A Little Minced Parsley - 1 Pinch Crumbled Thyme - 1 Pinch Crumbled Bay Leaf - 1 Clove Garlic - 3 Peppercorns - 30 Cl White Wine - 3 Tablespoons Wine Vinegar - 50 G Lard Cut Into Fillets - 120 G Butter - 1 Tablespoon Tiny Capers - 300 G Toscanelli Beans
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