Leg Of Lamb Tuscany Style Agnello Con Piselli Alla Toscana Recipes

ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC

Steps:

• Place lamb, fat side up, in large roasting pan. Sprinkle with salt. Mix oil, minced rosemary, lemon peel and garlic in bowl. Rub over lamb.
• Preheat oven to 350°F. Roast lamb until thermometer inserted into thickest part registers 130°F for medium-rare, basting occasionally with pan juices, about 1hours. Transfer to platter. Tent loosely with foil; let stand for 15 minutes.
• Spoon off fat from drippings in roasting pan; add 1/4 cup water to pan. Place on burner over medium heat. Add any lamb juices from platter. Bring to boil, scraping up browned bits on bottom of pan. Season with salt. Keep warm.
• Cut lamb into thin slices; arrange on platter. Pour pan juices over. Garnish with rosemary sprigs.

ITALIAN LEG OF LAMB

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.

AGNELLO ALLA FIORENTINA (LAMB FLORENTINE STYLE)

Steps:

• Heat oil in pan large enough to hold all the lamb.
• Add pancetta and saute for a few minutes.
• Add garlic and sage and saute a minute more before adding the Lamb.
• Brown lamb on all sides then add all the wine.
• Season to taste cover and cook for about 15 minutes to 1/2 hour.
• Just before ready to serve turn heat up, uncover and reduce sauce by half.
• Serve with sauce poured over the lamb.

POLLO ALLA TOSCANA

Steps:

• Heat a large, deep skillet over medium high heat.
• Season chicken with salt and pepper.
• Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
• Brown chicken 2 minutes on each side and remove from pan. Add remaining olive oil, another single turn of the pan, the remaining chicken pieces and garlic.
• Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
• Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more.
• Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble.
• Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.

SALMONE ALLA TOSCANA

Steps:

• Heat oven to 400°F
• In a shallow baking dish, lightly coat the bottom with 1 tbls of olive oil.
• Place salmon, skin side down, in baking dish and sprinkle with salt and pepper. Drizzle 2 tbls of olive oil over salmon and set aside.
• In a frying pan heat the remaining olive oil and add fennel, garlic and as many artichoke heart as you like. (Drain and pat dry the artichokes before adding them.) Saute for about five minutes.
• Remove from heat and stir in sun-dried tomatoes, dill and lemon juice.
• Pour over salmon and bake 15 to 20 minutes until fish flakes with a fork.
• Thoroughly wash spinach and steam until wilted.
• Place salmon on a plate of spinach, top with mixture and serve.

AGNELLO ALLA CACCIATORE (LAMB HUNTER'S STYLE)

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!

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.