Ristorante Antenna Dal Morino
Ingredients and quantities

Quantities for 4 people:

  • 1 leg of lamb, weighing approx. 700-800g
  • extra-virgin olive oil
  • salt and pepper
  • thyme
  • 1 garlic clove
  • 1 sprig rosemary
  • 1 cup dry red wine
  • 500g small new potatoes
Accompanying wines:
Sangiovese di Romagna DOC

Leg of lamb with thyme

Type of recipe: Main courses

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Preparation method:

Bone the leg of lamb, season with salt and pepper and then rub with the thyme, garlic and rosemary. Put the lamb on a baking tray with a little extra-virgin olive oil and cook at 190°C for 30 minutes.

Peel the potatoes and boil them in a separate pan in plenty of boiling salted water with a sprig of rosemary for 5 minutes. Add to the roast lamb half way through cooking. After 30 minutes, pour the red wine over the leg of lamb, cover in tin foil and return to the oven. Cook for a further 30 minutes.

When cooked, slice the leg of lamb (cut the meat into regular slices or portions, thus increasing the cooking surface) and top with the cooking sauce.

Serve the leg of lamb with the roast new potatoes.

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