Leg Of Lamb Tuscany Style Agnello Con Piselli Alla Toscana Recipes

Steps:

• Heat oil in heavy casserole and saute onion until soft.
• Add garlic and sage, saute a minute or two more.
• Add lamb and brown on all sides.
• Raise heat and add wine Scrape pan and let boil for 20 seconds or so.
• Lower heat and let reduce for 5 minutes or so.
• Add tomatoes and season with salt, pepper, and pepper flakes.
• Cover and simmer for 1 hour.
• When the meat is cooked and soft remove the pan from the heat.
• Beat the egg yolks into the sauce.
• Serve hot and enjoy!

Steps:

• Soak the borlotti beans overnight in cold water, then drain.
• Heat the oven to 200 degrees Celsius.
• Heat the olive oil in the dutch oven and saute the onions and garlic until translucent. Do not allow to colour or burn.
• Add the celery, herbs, mushrooms and courgettes and saute for 3 minutes.
• Add the tomatoes & juice, stock, red wine, drained beans and the salt and pepper to taste, and heat until just simmering. Simmer for 10 minutes.
• Add the lamb chops and stir until the chops are covered with the liquid mixture.
• Cover, put in the oven and cook on 200 degrees Celsius for 30 minutes.
• In the meantime, combine the flour and butter until there are no lumps.
• After the 30 minutes are up, remove the lamb from the oven. Stir through the butter and flour mixture in teaspoonfuls until well combined. Cover, put back in the oven and then reduce the heat to 150 degrees Celsius. Cook for 1& 1/2 - 2 hours, or until the meat is nearly falling off the bone, and the beans are cooked.
• Serve with crusty ciabatta bread or just in big bowls (think steaming casserole on a cold winter's night) with glasses of red wine. This is nice also with steamed green beans.

Steps:

• In a small bowl, combine the lemon juice, oil and seasonings. Pour half of the marinade into a shallow dish; add lamb. Turn to coat; cover and refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade from lamb. Place lamb fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2-1/4 to 3 hours or until meat reaches desired doneness (for medium, a thermometer should read 140° for medium; medium-well, 145°), basting occasionally with reserved marinade. Let stand for 10-15 minutes before slicing.