| Recipe of lamb leg with olives Ingredients1 cut and boned leg of lamb 1 kg1/2 teaspoon of cayenne pepper 25 cl meat broth 6 sprigs of oregano 3 tablespoons of olive oil 25 cl red wine 1 onion 2 garlic cloves 1 tablespoon of flour 200 g stoned black olives 2 ripe tomatoes, Pepper PreparationDelete the skin and fat from the leg, roll it up in the shape of a roast and tie it up. Salt, pepper, add the cayenne pepper and fry it to allow the spices to penetrate well. Peel the garlic and onion and chop them coarsely. In a baking tin for roast, heat the oil and brown the meat on a high heat from all sides, then add the garlic and onion and let them brown. Sprinkle with flour, mix with a wooden spoon and brown. Pour in the red wine and bring to the boil. Using a spatula, grate the bottom of the pan to dissolve the sauce, then sprinkle with the broth and add 3 or 4 sprigs of oregano. Cover and simmer for 30 minutes, chop half the olives, blanch the tomatoes, peel them, remove the stalk, remove the seeds and dice them. Add the chopped olives and tomatoes to the meat and turn the leg. Cover and continue cooking for 20 minutes. Add the remaining olives and cook for another 10 minutes, without lid. Let the leg rest for 10 minutes, then cut it and serve it covered with sauce and sprinkled with the rest of the oregano. |
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