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Agnello al Rosmarino (Rosemary Leg of Lamb)

  • 1 leg of lamb 1 to 2 kg
  • 1 kg potatoes
  • 350 g sweet onions
  • 200 g shallots
  • 2 cups of beef stock
  • 2 stems of fresh rosemary
  • 1/2 cup of white wine
  • salt and pepper

Peel the potatoes and onions, slice them, distribute them at the bottom of a nonstick baking pan, salt lightly and add a little pepper.

Peel the shallots and small bit of rosemary. Make small cuts on the surface of the leg with a knife and put inside chopped shallots and rosemary do this many times over.

Add half the broth to the potatoes, lay on top the leg of lamb, wet it with the white wine, salt and cook in a preheated oven at 230 degrees (450°F) for 25 minutes.

Reduce temperature to 180 degrees (350°F) and continue cooking for 60 minutes.
Check the potatoes during cooking and occasionally wet with a little hot broth.

When cooked, let the lamb rest 15 minutes before slicing and serve with potatoes.

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