Good Housekeeping

Leg of lamb all'Abruzzese

Name: Leg of lamb all'Abruzzese
Prep time: 15 min
Cook time: 5 h 10 min
Total time: 5 h 25 min
Yield: 6
Ingredients: 700 g (1 ½lb) onion; 3 lg large red peppers, about 700g (11/2lb) total weight; 3 lg red chilli; 6 clv garlic; salt and ground black pepper; 2 (5lb) leg of lamb; 50 mL (2 fl oz) olive oil; 45 mL dried oregano; 75 white wine; 3 x 400 g tins plum tomatoes; 375 g (13oz) packet quick-cook polenta, to serve

This warming, Italian recipe is typical of the mountain food you'll find in the Abruzzo region.

By Fiona GladstonePublished: 19 January 1995

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Yields:

Prep Time:

15 mins

Cook Time:

5 hrs 10 mins

Total Time:

5 hrs 25 mins

Cal/Serv:

755

Ingredients

700 g
(1 ½lb) onion
3
lg large red peppers, about 700g (11/2lb) total weight
3
lg red chilli
6
clv garlic
salt and ground black pepper
2
(5lb) leg of lamb
50 ml
(2 fl oz) olive oil
45 ml
dried oregano
75
white wine
3 x 400 g tins plum tomatoes
375 g
(13oz) packet quick-cook polenta, to serve

Directions

1. Step 1
  Roughly chop the onions. Cut the peppers into finger-length strips. Finely chop the chillies. Peel the garlic cloves and leave whole.
2. Step 2
  Season the lamb well. Heat 15ml (1tbsp) oil in a large, deep heat proof casserole or roasting tin (it must be large enough to lit the leg of lamb) and brown the lamb well over. Set aside and discard any burnt fat.
3. Step 3
  Heat the remaining oil and fry the onions, peppers, chillies, garlic and oregano together over a medium heat, stirring occasionally, until beginning to brown, about 5min.
4. Step 4
  Add the wine and tomatoes, bring to the boil and bubble mixture vigorously for 10min.
5. Step 5
  Place the lamb on top of t he vegetable mixture and season well. Baste the lamb and cover with foil.
6. Step 6
  Cook at 170°C (325°F) mark 3 for 4hr, basting occasionally. Uncover and cook for a further 1hr.
7. Step 7
  To serve, remove the lamb and carve roughly into chunks. Serve the sauce and the polenta (see Italian cooking tips, left) separately in large, warm bowls.
  
  To prepare ahead: Complete the recipe the day before. Cool, cover and refrigerate.
  
  To use: Bring to the boil, cover and reheat at 180°C (350°F) mark 4 for 1-11/2hr.

Italian recipe tips

For a thicker sauce, process half the tomato mixture just before serving. Place 5m a saucepan and reheat

Polenta, or coarse-ground maize, is popular in Italy. Look out for quick-cook varieties in larger supermarkets. Add slowly to boiling water, stirring all the time.