“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!
