Roasted Lamb Shoulder (Agnello de Latte Arrosto)

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


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

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


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