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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
leg lamb	6 -7			0.0	0.0	0.0	0.0
garlic	3	cloves	peeled	13.41	2.9754	0.5724	0.045
rosemary	1 1/2	1/2	dried	1.3755	0.2173	0.0348	0.0615
salt			coarse	-	-	-	-
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
tomato	6		peeled seeded diced ripe	251.16	55.692	13.104000000000001	2.184
water				-	-	-	-
salt				-	-	-	-
pepper			ground	-	-	-	-
pea	30	ounces		357.2036	64.2116	23.8136	1.7009999999999998

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.