Sardinian Lamb With Sauce And Pasta - cooking recipe

Ingredients

4 lbs leg of lamb, bone in, brought to room temperature
kosher salt and pepper
3 tablespoons olive oil (use 2 for stuffing and 1 for browning)
6 garlic cloves
5 sprigs fresh rosemary, 2 chopped, 3 whole
2 large onions, peeled and quartered
2 large bell peppers, cut into large chunks (green and red)
2 lbs tomatoes, coarsely chopped (peeled if skin are tough)
1 lb thin spaghetti
grated parmesan cheese
2 tablespoons olive oil
fresh basil, if you have it

Preparation

Pre-heat oven to 325.
In a food processor, combine 2 tbs of olive oil, salt, pepper, 2 large sprigs of rosemary leaves, garlic and process.
Cut several deep slits into the meat and fill with the above mixture. Rub the rest of the mixture over the outside of the lamb.
Heat a large, deep, oven proof baking pan to medium high heat and add 1 tbs. of olive oil.
Brown the leg all over.
Lift the meat and place the three large sprigs of rosemary beneath it.
Add the tomatoes with juice, onions, peppers, salt and pepper to taste.
Cover with foil and cook for 17 minutes per lb (medium rare).
Remove meat from pan, cover with foil and let rest for 15 minutes.
While the meat is resting, cook the pasta to one minute shy of the box instructions for al dente. Be sure to use lots of water and add a good amount of salt to the water once it comes to a boil.
Place the sauce made with the lamb in a large pot over medium heat.
A minute before the pasta is done, add 2 small ladles of the pasta water to the sauce if you think it is too thick.
Drain the pasta and add to the sauce.
Toss well, grate in some parmesan cheese and simmer for a minute or two.
Place the pasta and sauce in a pretty family style serving platter.
Add 2 tbs of olive oil and toss.
Thinly slice the lamb and place on top of the pasta.
Grate on a little more parmesan cheese and sprinkle with chopped fresh basil if you have it --.
Enjoy!