Gennaro Contaldo's Easter Roast Leg of Lamb Recipe | Citalia

buona Pasqua a pista harami out with my good friend Ichi tally I gonna cook a fantastic easterland okay look at it just beautiful leg of lamb this is about one and a half a kilo so fresh is so good what we need to do we're gonna have a little schooling not too deep you can see all along right at the end that's good we need to pull some more oil on top let me tell you why I'm putting some oil on top just a little bit because I get enough fat to around because if I do this okay and I put some salt on top and I put some ground pepper on top so it stays look it stays on top if I didn't put the oil on top will you run right true so and then you rub right on top like so everything goes in look yes look all the seasons salted paper size right Lee now put them inside over a large pot yes just put the leg inside so simples this is almost done it's about 200 gram of Olives with a stone just look put them on top but before to put them on top just letting go ran in everyway memory god I never forget I used to do this dish in Puglia and put your face on them almost everywhere and this particular one I done it in a small village which is called alberobello the house is one on top of the other the smaller truly they're the economy truly because they ran they used to be the old farmhouse they're round round round made up by stone one on top of the other actually pull your the table of Italy where all that beautiful weeds for making braided grows where the fantastic city of a bar let the with a lovely berry which is the main town with all the monument is so much right Spectre cooking too much memory it's such a beautiful memory you need about four large filete of Angeles this is what will give it a fantastic flavor of a salt and you think's hold on a minute would you cook a lamb with anchovies yes it goes well believe me people are afraid to eat Angeles because they think that I can taste fish you don't once you cook they don't taste you tasted a lovely salt again you wrap them on top nicely goes everywhere just to let it go inside a little bit that's so good to globe over garlic just crush it and then it moves everything just put it inside here I got about 1215 shallots just peel it leave them all just pull them all around let's cut it so good and a splash of a wine they get its wine it is right at least a glass of wine glass and a half for me go it's good then you put them inside the oven temperature for start 200 they need to be hot soon as you put them in on 200 you turn down to 150 let it cook for back to one hour a 21 on our farm halfway up with the cooking actually trick water way over the cook in the last half hour you put inside 250 grams of fresh piece or frozen peas inside and let it cook and none again check it a basic basic phasing after that give us it well cooked this is nice way to serve it then it gets all the juice everything while you base it let it rest for the list five minutes because you want the mitt to settle down with all the flavor inside and this is the way we serve Anita it's all simples let me slice to let me show you what you look like inside you want it cooked perfectly cook but you want a little bit pink see I cover this way because look at that side just look inside perfect oyster flavor if you want to see me cooking more this fantastic dish don't forget cheat alikom

Channel: Citalia

Views: 286,843

Rating: 4.9368658 out of 5

Keywords: Gennaro Contaldo, Italy, Lamb, recipe, Leg of lamb, food, chef, peas, spring, Easter, Pasqua, Roast Lamb, Lamb Roast, Leg Of Lamb Recipe, Cooking Lamb, Lamb Recipes, Cooking Leg Of Lamb, Leg Of Lamb Roast, How To Cook a Leg Of Lamb, Roasting Lamb, Baby Onions, Spring Peas

Id: k4vNO4xl9Zk

Length: 5min 26sec (326 seconds)

Published: Thu Mar 10 2016