Leg of lamb with anchovies and garlic
6 servings
440 minutes
Lamb leg with anchovies and garlic is a culinary masterpiece of Italian cuisine, infused with Mediterranean traditions. The combination of tender lamb meat with the savory saltiness of anchovies and the aromatic richness of garlic creates a dish with deep, layered flavors. Slow cooking in white wine, broth, and herbs transforms the meat into a delightfully tender treat that literally melts in your mouth. This recipe reflects the essence of Italian gastronomy: simple ingredients revealing their true magic through proper preparation. It is served with potatoes that harmoniously complement the dish. An ideal choice for a festive dinner where every flavor note pays homage to the age-old traditions of Italian chefs.
1
Preheat the oven to 120 degrees. Cut the anchovies into three pieces. Make six cuts on each side of the lamb leg, placing a quarter of a garlic clove and a piece of anchovy in each cut.
- Garlic: 3 cloves
- Anchovy fillet: 4 pieces
- Leg of lamb: 1.8 kg
2
Season with salt and pepper, fry in oil until golden. Place in a baking dish, add herbs, broth, and wine. Seal tightly and simmer for seven hours.
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 1 tablespoon
- Bouquet garni: 2 bunchs
- Bouillon: 1 glass
- Dry white wine: 1 glass
3
Remove the meat, boil the released juice until thick. Serve potatoes as a side dish.