Coscia d'agnello - Secondi Piatti
During Easter, good food is to be had in Liguria. The traditional main course is roast lamb. The Ligurian leg of lamb is prepared with whit wine, rosemary and - of course - a lot of garlic. As a variation for the sauce, some restaurants use Ligurian anchovies.
1 kg potatoes
1 leg of lamb (about 1.2 kg)
2 cans crushed tomatoes
6 tablespoons olive oil
5 cloves of garlic
50 g breadcrumbs
50 g Parmesan
Salt and pepper
On the previous day chop the onion, garlic and parsley finely. Wash lemon with hot water, rub off the peel and squeeze the juice. Chop chillies finely, mix with 2 tablespoons of olive oil and pour it over the lamb. Then place it in the fridge and wait at least until the next day.
Next day: Peel potatoes and cut into thin slices, spread in a large roasting tin and add the tomatoes. Chop rosemary finely and add salt and pepper to the potatoes.
Now you can add the meat and the marinade over the potatoes. Then put it for 1.5 hours at 180 ° C in the oven and turn it once.
Meanwhile, mix the breadcrumbs with cheese and the remaining oil and distribute it after the baking time on the meat. Then raise the temperature to 220 ° C and bake for another 15 minutes. Last let the meat cool down for 10 minutes and serve.