Tuscan Easter Lamb

Tuscan Easter Lamb

Everyone knows that Italy is famous all over the world for its exceptional cuisine. For this Easter we want to offer you a recipe that is best suited to this tradition: Tuscan Easter Lamb.

Method:

Brown the meat in a couple of tablespoons of oil, turning it often to color it evenly. Season with salt and pepper, then transfer it to a baking dish and bake it for half an hour at 180 °.

Pour half glass of water into the pan, put it on the heat and collect the bottom of the meat. Meanwhile, melt the butter in a small saucepan and add the chopped shallots and garlic, rosemary, salt and pepper. Brown 2-3 minutes and blend with the wine.

Add the lamb water, bring to a boil and reduce to medium heat. Strain the sauce through a sieve, put it back in the saucepan and add a teaspoon of cornstarch if it is too liquid. Salt and pepper. Remove the lamb from the oven and let it rest before slicing it.

Coat with the sauce and serve.

Ingredients for 4 people:

  • 800 gr Lamb (carrè)  
  • 1 shallot
  • 1 garlic 
  • salt to taste
  • pepper to taste
  • 300 gr of butter
  • 2 tablespoons of extra virgin olive oil 
  • a glass of red wine
  • a sprig of rosemary
  • Difficutly: easy
     
  • Preparation: 60 min.
     
  • Cooking: 40 min.

This package is organized in collaboration with Fly to Wine s.r.l. P.IVA. 01460730524

Questo pacchetto è organizzato in collaborazione con Fly to Wine s.r.l. P.IVA. 01460730524

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