Leg Of Lamb, Tuscany Style (Agnello Con Piselli Alla Toscana) - cooking recipe

Ingredients

6 -7 lbs leg of lamb
3 cloves peeled garlic
1 1/2 teaspoons dried rosemary or 1 1/2 teaspoons dried thyme (if you find rosemary too strong)
coarse salt
6 tablespoons olive oil
6 large peeled seeded diced ripe tomatoes
water
salt
fresh ground pepper
30 ounces frozen peas

Preparation

Have the butcher bone and roll the lamb leg.
Use the tip of a sharp, thin knife to make small slits, evenly spaced, all around the leg.
Slice the garlic cloves and coat them with rosemary.
Insert a garlic slice in each slit.
Rub the leg with a generous amount of salt.
Heat the oil in a heavy pot which is just large enough to hold the meat.
When the oil is smoking, add the lamb and brown well on all sides.
Distribute the tomatoes around the meat.
Add enough water to cover 1/3 of the way up the side of the meat.
Season the tomatoes with salt and pepper.
Bring the water to a boil, cover the pot, and place in a preheated 300\u00b0 oven.
Simmer for about 2 1/2 hours, turning the lamb every 30 minutes for even cooking.
Baste and add a little water if it looks dry.
The meat is done when it is easily pierced by a cooking fork.
About 15 to 20 minutes before the meat will be done, add the peas and about 1/4 cup water.
Slice the lamb about 1/4 thick on a hot platter and spoon the sauce with the peas over and around the meat.