Lamb with Coratella Sauce, Herb Salad and EVO Oil

Ingredients:
  • Lamb leg 1
  • Salt to taste
  • Pepper to taste
  • Rosemary to taste
  • Thyme to taste
  • Sage to taste
  • Lamb coratella as needed
  • Red wine sauce as needed
  • Tomato paste 2 tablespoons
  • Bay leaves to taste
  • Onion to taste
  • Garlic to taste
  • Mixed field greens as needed
  • Aromatic herbs as needed
  • Extra Virgin Olive Oil as needed
Procedure:

Debone the lamb leg and season it with the aromatic herbs. Roll it up and tie it with kitchen twine.

Next, brown it in a pan and finish cooking it in the oven for 45 minutes at 180 degrees Celsius.

Meanwhile, cut the coratella and blanch it in salted water. Sauté the onions with the herbs and add the coratella, deglaze with red wine. Add the tomato paste and let it cook.

Once the flavor is adjusted, blend until obtaining a thick sauce.

Slice the cooked lamb leg and dress it with the coratella sauce.

Serve accompanied by a misticanza of herbs and season with a drizzle of Extra Virgin Olive Oil to taste

Oil and Flavor: Perfect Pairings for Your Recipes

For cooking, a medium EVO oil, such as Dolce di Rossano (Calabria, Cosenza), is sufficient. This oil has a medium herbaceous fruitiness, with hints of almond, artichoke and a slight tomato. Spicy and bitter notes of medium intensity, yellow color with green highlights. Suitable for many dishes of Mediterranean cuisine.