Leg Of Lamb, Tuscany Style (agnello Con Piselli Alla Toscana)

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 6 -7 lbs leg of lamb
• 3 cloves peeled garlic
• 1 1/2 teaspoons dried rosemary or 1 1/2 teaspoons dried thyme (if you find rosemary too strong)
• coarse salt
• 6 tablespoons olive oil
• 6 large peeled seeded diced ripe tomatoes
• water
• salt
• fresh ground pepper
• 30 ounces frozen peas

Recipe

• 1 have the butcher bone and roll the lamb leg.
• 2 use the tip of a sharp, thin knife to make small slits, evenly spaced, all around the leg.
• 3 slice the garlic cloves and coat them with rosemary.
• 4 insert a garlic slice in each slit.
• 5 rub the leg with a generous amount of salt.
• 6 heat the oil in a heavy pot which is just large enough to hold the meat.
• 7 when the oil is smoking, add the lamb and brown well on all sides.
• 8 distribute the tomatoes around the meat.
• 9 add enough water to cover 1/3 of the way up the side of the meat.
• 10 season the tomatoes with salt and pepper.
• 11 bring the water to a boil, cover the pot, and place in a preheated 300° oven.
• 12 simmer for about 2 1/2 hours, turning the lamb every 30 minutes for even cooking.
• 13 baste and add a little water if it looks dry.
• 14 the meat is done when it is easily pierced by a cooking fork.
• 15 about 15 to 20 minutes before the meat will be done, add the peas and about 1/4 cup water.
• 16 slice the lamb about 1/4´´´thick on a hot platter and spoon the sauce with the peas over and around the meat.