Agnello alla romana, italian lamb recipe

white wine

💰Cheaper: broth

Broth maintains moisture without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and neutral in flavor.

Heat 3 tablespoons of extra virgin olive oil in a casserole.

Add 1 kilo of lamb pieces and let them brown.

Add 2 cloves of garlic and a bunch of rosemary to the casserole.

Season with salt and pepper, then cover and cook at moderate heat for about 20 minutes.

Meanwhile, finely chop the remaining rosemary and garlic, place in a bowl, and add some vinegar; mix until blended.

Once the lamb is cooked, raise the flame and add the aromatic mixture to the casserole; let it cook for a couple of minutes.

If the lamb gets too dry during cooking, add 2-3 tablespoons of hot water.

Serve the lamb very hot with baked potatoes, sautéed vegetables, or pasta.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens