Added by madamada | Tue 08 Dec 2009 @ 17:39
the lamb must be well roasted with some knobs of lard on top salt and pepper first, in the ventilato oven at 200/220į
for4 kg meat 3garlic cloves
1/2 lemon rind
1/2 lite rdry white wine
Put your lamb (or capretto) in an aluminium oven pan with nothing else than salt pepper and lard first. Turn it many times until it\'s well roasted.
Meanwhile get your \"battuto\" ready: lemon rind, garlic cloves, sage and rosemary finely chopped together.
The last half hour of baking put the \"battuto\" in your pan around where the sauce is, close the oven and count until 15 (seconds) then pour in the dry white wine and complet the baking.
Tis I made was agnello from Sardinia, we ate it with roasted white polenta, I thought that 1 kg was too much ................. it served three of us.
I owe this recipe to cuoco Roberto