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Mix in a food processor the broad beans with a clove of garlic, the cheese and a little oil. Sprinkle a pan with oil, add the remaining garlic clove, sage and rosemary.
Cook over low heat for 5 minutes, then add the leg of lamb and brown it well on all sides. Season with salt and pepper and put the pan in the oven. Cook at 190 ° for an hour and a half, turning the meat from time to time and sprinkling with the cooking juices. When the lamb is cooked, take it out of the oven and keep it warm. Put the bean smoothie in the hot pan, mix and heat well. Serve the sauce together with the lamb.
(4 people): 1 leg of lamb of about 1 kg, 200 g of broad beans, 100 g of grated Parmesan cheese, 4 sage leaves, 2 cloves of garlic, 1 sprig of rosemary, Panizzi extra virgin olive oil, salt and pepper to taste.