Agnello al forno
gourmet
Preparation time
30 minutiDifficulty
Fuori sedeCooking time
45 minutiServings
4Riposo
4 oreAgnello al forno succulento e aromatico, cotto lentamente con erbe e spezie. Un piatto tradizionale ideale per pranzi domenicali e feste.
Ingredients
- New potatoes800 g
- Lamb chops500 g
- Lamb leg500 g
- White wine250 ml
- Juniper (berries)4 berries
- Garlic2 cloves
- Lemon1 u (85 g)
- Rosemaryto taste
- Black pepperto taste
- Fine saltto taste
- Thymeto taste
- Sageto taste
- Marjoramto taste
Procedure
0. To prepare the lamb with potatoes, start by rinsing the lamb pieces. Pat them dry thoroughly and place them in a shallow, large glass baking dish. Season with white wine and lemon juice. Add the garlic cloves, rosemary, and juniper berries. Then, cover with plastic wrap and let marinate in the refrigerator for at least 4-5 hours.
1. After the indicated time, peel the potatoes and cut them into large, evenly sized wedges. Dry them thoroughly, transfer them to a baking dish, and season with a drizzle of oil and a pinch of salt and pepper. Add the lamb pieces, herbs, and seasonings, drained from the marinade.
2. Bake the lamb with the potatoes for about 45 minutes, turning the pieces occasionally to cook and brown evenly: the meat is ready when it's browned and tender to the touch. Bake at 200°C (390°F) for the first 10 minutes, then reduce the temperature to 180°C (350°F) and raise it again only for the last 15 minutes, moving the pan to the top shelf of the oven.
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Creation date Feb 01, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.