Ingredients
- 2 lamb legs, about 2 pounds each, boned
- 12 fresh sage leaves
- 1 pound fresh sausage
- 2 Tbsp sherry vinegar
- 1 cup white dry wine
- 1/2 cup brandy
- 2 cups meat broth
- ¼ cup extra virgin olive oil
- salt and pepper to taste
Description
Savory And Tender Lamb Legs, Stuffed With Fresh Sausage And Flavored With Fresh Sage Leaves, Marinated In Wine And Then Baked Until Tender. Brandy Gives A Nice And Rich Twist To The Sauce.
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