Roasted Lamb Shoulder (Agnello de Latte Arrosto)

Roasted Lamb Shoulder (Agnello de Latte Arrosto)
Photo by Christopher Hirsheimer

Ingredients

  • 8 fresh sage leaves
  • 3 cups light stock (chicken, turkey, or vegetable broth)
  • 2 medium onions
  • ½ teaspoon coarsely ground black pepper
  • 2 celery ribs
  • 2 cups dry white wine
  • 1 teaspoon coarse sea salt or kosher salt
  • + 9 more ingredients
    • 2 medium carrots
    • Aluminum foil
    • 6 garlic cloves
    • 1/3 cup red wine vinegar
    • 4 small branches fresh rosemary
    • 1 cup extra-virgin olive oil
    • 6-pound lamb shoulder, cut by butcher into 4 very thick chops
    • 1 large, heavy-duty roasting pan, 17 by 20 inches preferred
    • 3-inch piece cinnamon stick

Trim most of the fat from the chops, leaving only a very thin layer on the outside surfaces. With your fingers, pull apart each chop, roughly in half, along the natural break lines between the muscles. Put the meat in a large bowl with all of the remaining ingredients except the stock. Toss well ...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals

Community Activity






Snooth Media Network