Coscia di agnello “sette colli di roma”

Roman Leg of Lamb

from Maxine Clark’s Italian Kitchen

serves 6

3 lb. leg of lamb

2 Tbs olive oil

10 juniper berries

3 garlic cloves, crushed

2 oz. salted anchovy fillets, boned and rinsed, or canned anchovies

1 Tb freshly chopped rosemary

2 Tbs balsamic vinegar

2 sprigs of rosemary

2 fresh bay leaves

1¼ cups dry white wine

a few sprigs of thyme

sea salt and freshly ground black pepper

Trim the lamb of any excess fat. Heat the oil in a flameproof casserole dish, add the lamb (should fit snugly), and brown it all over. Remove and cool quickly. Crush 6 of the juniper berries, the garlic, anchovies, and chopped rosemary with a mortar and pestle. Stir in the vinegar and mix to a paste. Using a small, sharp knife, make many small incisions into the lamb. Spread the paste all over the meat, working it into the incisions, then season with salt and pepper.

Preheat the oven to 350ºF. Put the rosemary sprigs and bay leaves in the casserole dish and set the lamb on top. Pour in the wine. Crush the remaining juniper berries and add to the lamb, then add the thyme. Cover, bring to a boil on top of the stove, then braise in the preheated oven for 1 hour, turning the lamb every 20 minutes. Raise the oven temperature to 400ºF. Roast, uncovered, for another 45 minutes or until browned – the lamb should be very tender and cooked through.

Transfer the lamb to a serving dish and keep it warm. Skim off the fat from the pan, then boil the sauce, adding a little water if necessary and scraping up the sediment. Season with salt and pepper if necessary and serve with the lamb.