Leg of Lamb, Tuscany Style (Agnello Con Piselli Alla Toscana)
When the occasion calls for a dish that is both hearty and sophisticated, the Leg of Lamb, Tuscany Style truly shines, presenting an effortless yet impressive option for your next special gathering. This recipe, sourced from the beloved Nitty Gritty Italian Cookbook, encapsulates the essence of Italian home cooking with its straightforward yet rich flavor profile, ensuring a delightful experience that pairs wonderfully with a robust red wine. Ideal for serving at family dinners or festive gatherings, this dish transforms a simple leg of lamb into an unforgettable culinary centerpiece.
Recipe Overview
| Preparation Time | Cooking Time | Total Time | Servings | Recipe Category |
|---|---|---|---|---|
| 30 minutes | 3 hours | 3 hours 30 mins | 6 | Lamb/Sheep |
Description
The beauty of this recipe lies in its simplicity and the wonderful flavors that develop during the slow cooking process. The leg of lamb becomes incredibly tender, infused with the aromatic goodness of garlic and herbs, complemented by the sweetness of fresh peas and the richness of tomatoes. With minimal hands-on time, this dish allows you to focus on your guests while it cooks gently in the oven, filling your kitchen with mouthwatering aromas that are sure to whet appetites and create a warm, inviting atmosphere.
Nutritional Information
| Nutritional Information | Per Serving |
|---|---|
| Calories | 1176.1 kcal |
| Total Fat | 75.6 g |
| Saturated Fat | 28.4 g |
| Cholesterol | 303.9 mg |
| Sodium | 427.1 mg |
| Total Carbohydrates | 27.2 g |
| Dietary Fiber | 8.3 g |
| Sugars | 12.4 g |
| Protein | 93.4 g |
Ingredients
| Ingredient | Quantity |
|---|---|
| Leg of lamb | 6-7 lbs |
| Garlic | 3 cloves |
| Dried rosemary | 1 ½ tablespoons |
| Dried thyme | 1 tablespoon |
| Coarse salt | To taste |
| Olive oil | 6 tablespoons |
| Tomatoes (diced) | 6 medium |
| Water | To cover meat |
| Fresh ground pepper | To taste |
| Frozen peas | 30 ounces |
Instructions
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Preparation of the Lamb: Begin by asking your butcher to bone and roll the leg of lamb, which will ensure even cooking and ease of slicing once it’s done. This foundational step is critical for achieving the best texture and flavor.
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Preparing the Garlic: With a sharp, thin knife, carefully make small, evenly spaced slits all around the leg of lamb. This will create pockets for the garlic and herbs, allowing the flavors to permeate the meat thoroughly.
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Inserting the Garlic: Take your garlic cloves and slice them into thin pieces, then mix with dried rosemary. Insert a slice of garlic, along with a pinch of the rosemary, into each slit you created. This infusion of garlic and herbs will enhance the overall taste of the lamb, creating a mouthwatering aroma as it cooks.
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Seasoning the Meat: Generously rub the leg of lamb with coarse salt, ensuring that it is well-coated. This seasoning is essential for enhancing the natural flavors of the meat and will help form a delicious crust during the browning process.
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Browning the Lamb: In a heavy pot that is just large enough to accommodate the meat, heat the olive oil over medium-high heat. Once the oil is smoking, carefully add the leg of lamb to the pot and sear it on all sides until it achieves a rich, golden-brown color. This step is crucial for developing a depth of flavor in the final dish.
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Adding the Tomatoes: After browning, arrange the diced tomatoes around the lamb in the pot. Their acidity will balance the richness of the meat and create a luscious sauce as they cook down.
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Adding Water: Pour in enough water to cover the lamb approximately one-third of the way up the side. This liquid will help keep the lamb moist during the long cooking process and prevent it from drying out.
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Final Seasoning: Season the tomatoes with a pinch of salt and fresh ground pepper to taste. This additional layer of seasoning will enhance the flavors of the sauce.
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Cooking: Bring the pot to a gentle boil, then cover it with a lid. Transfer the pot to a preheated oven set to 300°F (approximately 150°C). Allow the lamb to simmer for about 2 ½ hours, turning it every 30 minutes to ensure even cooking and browning.
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Basting the Meat: During the cooking process, take care to baste the lamb with the pan juices and add a little more water if the pot appears too dry. This technique will keep the meat moist and flavorful.
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Testing for Doneness: The lamb is ready when it can be easily pierced with a cooking fork, indicating that it has reached a tender state.
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Adding Peas: Approximately 15 to 20 minutes before the lamb is expected to finish cooking, gently fold in the frozen peas along with about ¼ cup of water. The peas will add a lovely sweetness and a pop of color to the final dish.
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Serving: Once the lamb is cooked to perfection, remove it from the oven and let it rest for a few minutes before slicing. Using a sharp knife, slice the lamb into approximately ¼-inch thick pieces and arrange them on a hot platter. Spoon the sauce and peas generously over and around the meat, allowing the vibrant colors and rich flavors to shine.
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Presentation: Serve your Leg of Lamb, Tuscany Style with a side of crusty bread to soak up the delicious sauce, and perhaps a green salad for a refreshing contrast. Pair it with your favorite red wine to elevate the dining experience, allowing the flavors of the meal to truly come alive.
This recipe exemplifies the beauty of Italian cuisine, merging simple ingredients with heartfelt preparation to create a meal that is both comforting and sophisticated. Whether it’s a holiday gathering, a celebratory dinner, or a family feast, this Leg of Lamb, Tuscany Style will undoubtedly leave a lasting impression, inviting compliments and joy around your dining table.
