Baked Lamb – Agnello al forno

Ingredients for 4 servings

  • 4 1/2 lbs. of lamb in pieces
  • 2 lbs. potatoes, 1 big onion
  • 1/2 glass dry white wine
  • 14 oz. peeled tomatoes
  • 1 sprig of fresh rosemary
  • 1/2 glass extra virgin olive oil
  • salt
  • pepper TT

Slice the onion in wedges and sautè in a saucepan with oil; add lamb and brown mixing well. When brown, sprinkle with wine and let evaporate: then add the diced potatoes, the chopped tomatoes and the sprig of rosemay. Add salt and pepper and bake for one hour, stirring from time to time to cover the lamb with its juice.

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