ANGELLO IN UMIDO ALLA SARDA Leg of lamb stewed Sardinian Style Ingredients 3-4 large cloves of garlic Sprigs of fresh rosemary 1 small leg of lamb Salt Freshly ground black pepper 3 tablespoons of olive oil 1 small onion chopped 4 cups of skinned and chopped tomatoes ¼ cup of water Preparation Cut the garlic cloves into thin slivers and divide the rosemary into tiny sprigs. Rub the lamb all over with salt and pepper. With a pointed knife make small incisions all over the surface and insert a sliver of garlic and a sprig of rosemary in each. Heat the oil in a flameproof casserole; add the lamb and fry, turning frequently, until lightly browned. Lower the heat, add the onion and fry gently for a few minutes. Add the tomatoes and water, bring to a boil and season to taste. Cover the casserole tightly and simmer gently until the lamb is tender, allowing 20 minutes per pound plus 20 minutes. Transfer the lamb to a hot dish. If necessary, skim any excess fat from the surface of the tomato liquid and boil rapidly, uncovered, until reduced to a sauce consistency. Check the seasoning. Serve with the meat, using any leftover sauce to moisten a dish of pasta. Serves 6 to 8