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Arrosto Di Agnello

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  Leg lamb 1 Medium
  Garlic 2 Clove (10 gm), peeled and cut into slivers (Medium Clove)
  Dried rosemary 1 Teaspoon (Leveled)
  Melted butter 3 Ounce
  Dry red wine 1⁄4 Pint
  Salt To Taste
  Pepper To Taste

Wash the lamb and pat dry with paper towels.
Make incisions in the lamb flesh and insert slivers of garlic and rosemary.
Place in a roasting tin.
Coat with the melted butter and any left-over rosemary.
Put into a preheated oven (425°F, Mark 7) and roast for 15 minutes.
Sprinkle with salt and pepper.
Reduce the temperature to moderate (350°F, Mark 4) and continue to roast for a further 1 1/2 hours.
Pour the wine over the meat and roast for a further 15 minutes, basting frequently.
Remove the lamb to a carving board.
Skim off the fat from the pan juices then heat the juices until thick and syrupy.

Recipe Summary

Difficulty Level: 
Very Easy

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1501 Calories from Fat 1025

% Daily Value*

Total Fat 115 g177.5%

Saturated Fat 63.6 g318.2%

Trans Fat 0 g

Cholesterol 410.7 mg136.9%

Sodium 613.5 mg25.6%

Total Carbohydrates 19 g6.5%

Dietary Fiber 1.5 g6.1%

Sugars 1.5 g

Protein 65 g129.9%

Vitamin A 44.4% Vitamin C 8.3%

Calcium 11.4% Iron 39.8%

*Based on a 2000 Calorie diet

Arrosto Di Agnello Recipe