take a lamb leg. Ask your butcher to cut the bone, at home it is difficult | |
| the day before cooking marinate lamb leg with white wine, laurel and pink peppercorn |
put lamb leg into a bowl of the same size of the leg, so you will not use more wine of the necessary cover completely the meat, seal with a film and put in a fresh place for at least one night | |
| just before cooking lamb leg remove the meat from the marinate. You will see that the acid of the wine began the cooking process: it makes the meat tender and with less odor |
chop and mix the aromas | |
| coat with them the lamb leg, pressing well |
all over the surface and inside the cuts | |
| now insert into the lamb leg cuts garlic and bacon |
push them deep inside the lamb leg: it makes the roast tender and flavored | |
| grease with suet or lard a baking pan the suet or lard makes the cooking perfect without burning |
put the lamb leg on the pan and, if the leg is not well coated, add aromas again | |
| put lamb leg into the oven at F 400 (C 200) for 20 minutes: in this manner you make the cuts sealed |
take the lamb leg and turn up to down gently | |
| put lamb leg into the oven again at F 350 (C 180): pay attention not to make it dry turn up to down lamb leg at each 40 minutes, for making it always greased and with an uniform cooking |
one hour before serving lamb leg (not less) peel the potatoes | |
| and cut to regular cubes |
rinse under cold running water dry them well | |
| add aromas, also dried |
take a little suet or lard and grease the potatoes for one minute, they will be well greased | |
| add the potatoes to lamb leg and finish the cooking |
salt lamb leg and serve | |