The season opening in Caldaro is celebrated with party flair and elegance.
Leg of lamb roasted in Maître d'hôtel butter with potatoes
Appropriate wine: Pinot Nero
For four people:
Ingredients: 1 leg of lamb (approx. 600g)
2 tablespoonful of oil
Maître d'hôtel butter: a tablespoonful of butter
a tablespoonful of mint
a teaspoonful of thyme
a teaspoonful of rosemary
a teaspoonful of sage
1 clove of garlic, smashed
Potatoes: 800 g potatoes
3 tablespoonful of olive oil
60 g olives
1 teaspoonful of parsley, thinly cut
Lamb: The leg of lamb has got to be cleaned and the fat parts need to be cut off. Season it with salt and pepper and roast it a few minutes in an already heated pan with oil. Afterwards put it in the oven and let it roast at 60 degrees. Take the leg of lamb out of the oven once it is ready and let it cool off for 5 minutes.
Maître d'hôtel butter: Put the butter into a pan, add the different herbs mint, thyme, rosemary, sage and the clove of garlic). Afterwards dip the leg of lamb into the Maître d'hôtel butter.
Potatoe dices: Peel the potatoes, wash them, cut them into dices and let them boil in saltwater. Put them into a pan with heated oil, salt it and roast it in the oven for approx. 30 minutes at 180 degrees °C. Every 10 mintues turn the leg from one side to the other in order to spread the butter all over it.
Conclusion: Cut the leg of lamb open and serve it with the Maître d'hôtel butter and the potatoes.
Raosting temperature: 180 degrees °C
Roasting time: 30- 40 minutes
Tip: You may also serve it with stewed peppers or asparagus.