Leg Of Lamb Tuscany Style Agnello Con Piselli Alla Toscana Recipes

LAMB WITH BLACK OLIVES (AGNELLO CON OLIVE NERE)

Steps:

• Pat the pieces of lamb dry with paper towels and sprinkle generously with salt and pepper.
• In a heavy saucepan or casserole, gently sauté the garlic and rosemary in the oil over medium-low heat until the garlic is soft but not brown, about 10 minutes. Add the seasoned lamb, raise the heat to medium, and turn the lamb pieces, stirring constantly, until they have browned thoroughly on all sides. Add the wine, let come to a simmer, and cook until reduced by half.
• Stir in the olives and the dissolved tomato paste, mixing everything together, then cover the pan and continue cooking on very low heat for about 1 hour, or until the sauce is very thick and the lamb is cooked through. Check the sauce periodically and add more wine or water if it seems necessary.
• When the lamb is done, serve it immediately, accompanied by polenta, if you wish.

LEG OF LAMB, TUSCANY STYLE (AGNELLO CON PISELLI ALLA TOSCANA)

Steps:

• Have the butcher bone and roll the lamb leg.
• Use the tip of a sharp, thin knife to make small slits, evenly spaced, all around the leg.
• Slice the garlic cloves and coat them with rosemary.
• Insert a garlic slice in each slit.
• Rub the leg with a generous amount of salt.
• Heat the oil in a heavy pot which is just large enough to hold the meat.
• When the oil is smoking, add the lamb and brown well on all sides.
• Distribute the tomatoes around the meat.
• Add enough water to cover 1/3 of the way up the side of the meat.
• Season the tomatoes with salt and pepper.
• Bring the water to a boil, cover the pot, and place in a preheated 300° oven.
• Simmer for about 2 1/2 hours, turning the lamb every 30 minutes for even cooking.
• Baste and add a little water if it looks dry.
• The meat is done when it is easily pierced by a cooking fork.
• About 15 to 20 minutes before the meat will be done, add the peas and about 1/4 cup water.
• Slice the lamb about 1/4´´´thick on a hot platter and spoon the sauce with the peas over and around the meat.