Calabrian Leg of Lamb
Recipe a regional favorite wine and food pairing from Calabria Italy
Ingredients:
1 five to seven pound leg of lamb
6 cloves garlic (pealed and halved)
1 handful of fresh Rosemary leaves, plus 6-7 twigs for garnish
6 carrots (cut lengthwise in half)
3 pounds Yukon
1 cup Italian white wine
3 table spoons extra virgin olive oil
2 tablespoons butter
Sea salt (to taste)
Instructions:
Fresh ground black pepper (to taste)
Adjust rack to middle setting in oven, then preheat oven to 450 degrees. Add butter, a teaspoon of olive oil, half of the garlic, half of the rosemary, 1 teaspoon salt, 1 tablespoon black pepper to a food processor and mix for 20 seconds. Take Lamb and wash thoroughly then pat dry, then take rosemary mixture and apply to all sides of leg of lamb.
Wash potatoes and carrots thoroughly and pat dry then toss with remaining garlic, olive oil, rosemary, salt, and pepper. Next place coated potatoes and carrots in the bottom of a large roasting pan, add cup of Italian wine, then place coated lamb on top, then add remaining rosemary twigs. Place in oven for 1 ½ hours (internal temperature should be 137 degrees. Remove from oven and cover with lid or aluminum foil and let rest 15-20 minutes.
Italian Wine (Vino Italiano)
Farneto Rosso by Cantina Farneto, Altomonte , Calabria , Italy
Ruby red in color with aromas of flowers, citrus, wood, and earth; flavors carry from the nose nicely, this Italian red from Calabria Italy is medium bodied, with good tannins, nice balance and a good finish. An austere wine that goes well with roasts, noble game and rustic southern Italian cuisine. This buy represents an excellent value and you will pleasantly surprised at its depth, and character.
Original recipe and wine tasting notes by M Nappi of Wine Italiano, all rights reserved.
Please buy authentic imported Italian products whenever possible, as these will greatly enhance your dining experience; it is our pleasure to serve you online.
Bon Appetito!
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