Leg of lamb flavored with cognac
You want to impress your guests for lunch Pasquale, you want to stay in the tradition, but prepare something different, a bit unusual of a traditional baked lamb.
You are in the right place. We offer a simple recipe, a little special and tasty.
This dish is excellent, however, to prepare the leg of lamb, whose meat is normally harder and less suitable to be cooked on the grill.
leg of lamb
slices of thin lard
minced thyme and mint
carrots lamb onions with cognac
Red wine for cooking
meat broth (or even a vegetable nut)
a glass of Cognac
salt and pepper
extra virgin olive oil
First of all boned the leg of lamb, salt and pepper it to taste. Lamb with cognac
Place the ground herbs and a layer of local lard (cut into very thin slices) over it. Roll the lamb trying to restore the shape of the leg, then tie it with string.
Bake at 180 degrees for 40 minutes, placing the bones and a little celery, carrot and onion (which we will use for the sauce) cut into small pieces in addition to the leg. Lamb with cognac
When cooked, remove the bones and vegetables from the pan. Put them in a saucepan and brown them, adding the bay leaves.
Add the red wine and cognac and let it evaporate. Add some meat broth and boil until the sauce is narrowed, pass it and add salt and pepper to taste. Lamb with cognac
To serve, cut the meat into slices and place it on a serving dish, drizzling with the sauce obtained.
The wines to pair with this excellent lamb with cognac: