Italiano
Roast Young Lamb with Potatoes and Green Sauce
Ingredients for four people:
1.5 kg young lamb, 3 garlic cloves, 1 glass white wine, ½ glass of apple vinegar, extra virgin olive oil, rosemary, ½ kg potatoes, salt and pepper
For the green sauce : 50 gr c. of parsley, 1 garlic clove, 2 hard-boiled egg yolks, 2 anchovy fillets, 2 tablespoons of apple vinegar, 1 ice cube, salt
Directions :
Cut the lamb into pieces, wash and dry.
Place the meat in a container and season with oil, salt, pepper, rosemary and vinegar. Let it marinate for around an hour. Take it out of the marinade and then seal and brown in a hot pan with oil and garlic and after douse with wine. Put the meat into a pan and bake it in an oven pre-heated to 180°C for about an hour.
Meanwhile, parboil the well-cleaned potatoes, drain and let cool before cutting into desired size. Brown in a hot pan with oil, garlic, rosemary and a teaspoon of paprika (optional). Add to the lamb 10 minutes before the end of baking.
To make the green sauce put the parsley, garlic, eggs, anchovies and vinegar into a mixer. Blend while gradually adding the oil until the sauce is all homogenous and has the consistency of mayonnaise.
Prepare a platter with the meat and the well-browned potatoes and add green sauce to taste.
Wine to pair:
Vignalta Toscana Sangiovese Igt Badia di Morrona
Production area: Terricciola, in the Pisa hills.
Grape variety: 100% Sangiovese.
Wine making: only the best grapes are vinified for this wine. Careful ageing partly in 25 hl. French oak casks and partly in second passage French barrique.
Alcoholic content: 14% vol.
Serving temperature: 16-18°C
Food pairing: red meat, game and wild meat
