Arrosto di Agnello
From mystic_river1 16 years ago
- 140 minutes to make
- Serves 6
Treat your family or company to this taste bud tingling dish. It takes a while including the 24 hour marinade but you can't beat it for the texture of the lamb and the subleties of flavor. Garnish with mint and tiny tomatoes . Read more and fingerlings or use the smallest ice cream scoop to get small potatoes balls and boil with a sprig of mint in the water. Have mint sauce and mint gravy on table and a light custard dessert. See less
Ingredients
- : shopping list
- 24 HOUR MARINATE TME shopping list
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- 5-pound baby lamb shoulder with bone, cut into 2" cubes shopping list
- 2 ribs celery, coarsely chopped shopping list
- 2 medium carrots, coarsely chopped shopping list
- 1 large onion, sliced shopping list
- 1 cup dry white wine shopping list
- 1/2 cup extra virgin olive oil shopping list
- 1/4 cup balsamic vinegar shopping list
- 3 small sprigs fresh rosemary shopping list
- 1/4 teaspoon freshly ground pepper shopping list
- 1/2 teaspoon kosher salt shopping list
- 2 cups beef stock shopping list
How to make it
- In a large bowl, toss all ingredients except the beef stock until well blended.
- Cover and refrigerate 24 hours, tossing occasionally.
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- Preheat the oven to 425° F.
- Transfer the contents of the refrigerated bowl to a roasting pan large enough to accommodate a single layer of vegetables covered by a single layer of meat.
- Add the stock and roast, basting and turning the lamb frequently, until the meat is very tender, about 1 hour 45 minutes.
- Reduce the oven temperature to 350° F.
- Remove the lamb from the pan and set it aside.
- Skim and discard as much fat as possible from the pan liquids.
- Place the pan over high heat and boil until the liquids reduce to about 1 and 1/4 cups. Transfer the meat to a smaller roasting pan and strain the reduced sauce over it.
- Place the meat in the oven and roast, turning meat every 10 minutes, until extremely tender, brown, and caramelized, about 30-40 minutes.
- Strain the juices from the pan and, if necessary, reduce further over moderately high heat; there should be 1/2 cup of finished sauce.
- Transfer the lamb to a serving platter and spoon the sauce over it. Makes 6 servings.
People Who Like This Dish 1
- uk2nyc West Hollywood, LA
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 2 people-
love lamb.. and this sounds good!!!
uk2nyc
in West Hollywood loved it
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" It was excellent "