“Alla cacciatora” style, grilled, beked…however you cook it, lamb is always delicious. This is my grandmother’s recipe: easy to preapare, you will love it!

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INGREDIENTS FOR 4 PEOPLE

1 kg of lamb

coarse salt

rosemary

1 clove of garlic

butter to taste

1 lemon

4 potatoes

2 glasses of milk

METHOD

Pickle the lamb one day before cooking with coarse salt, rosemary and garlic, all minced with a mixer.

Pour it in a baking pan with some piece of butter and cut potatoes dressed with some evo oil. Sprinkle everything with lemon juice and cook the lamb covered with aluminium foil at 300°F for 1 hour and half.

After this time add 2 glasses of boiling milk and cook uncovered at 340°F for at least one more hour, turning it around sometimes.

The crisp surface and the incredible smell will tell you it’s done!

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