Today we prepare a recipe of “slow cook” really appetizing. An ancient practice that in recent times has experienced in the kitchen of our house, suitable for the preparation of many dishes, which makes sublime meat especially medium and large size. So you get meat tender, delicate and succulent. Today we experience it with the leg of lamb.

Difficulty: medium
Preparation: 20 minutes
Marinade: 2-4 hours in the refrigerator
Cooking time: 2-3 hours
Preration for: 6-8 people

1 leg of lamb “Abbacchio Romano PGI”
2 bay leaves
a few sprigs of thyme and rosemary
1 lemon
2 cloves garlic
1 glass of white wine
extra virgin olive oil

Prepare the leg of lamb cutting the rind into squares.
Rub the meat with extra virgin olive oil, salt, rosemary, thyme and bay leaf, so as to penetrate well all the flavors. Through the slots insert the garlic previously cut into small pieces.
Then put the leg of lamb in a baking dish.
Squeeze the lemon over the lamb and pour a glass of white wine.
Add several tablespoons of extra virgin olive oil.
Marinate in the refrigerator for about 2-4 hours, covering the pan with the plastic wrap.
Once removed the lamb from the refrigerator, wait that the leg to reach room temperature, then bake it at 160-180°C for about 2-3 hours according to its size.
Turn the lamb occasionally until cooked. The leg of lamb “Abbacchio Romano PGI” will be ready when the meat will flake easily.

Enjoy your meal and have fun!