Agnello al Forno

A lamb saddle with melting meat that pulls away with a fork, infused with the powerful scent of rosemary and garlic confit. The cooking juices, reduced and glossy, coat the meat in an intense umami veil.

• Prep time: 20 min
• Cook time: 90 min
• Difficulty: Medium
• Calories: 755
• Protein: 59 g
• Carbs: 6 g
• Fat: 49 g

Ingredients

• 1 kg Lamb saddle ( whole )
• 4 piece Garlic ( slivered )
• 2 piece Yellow onion ( quartered )
• 2 piece Rosemary ( fresh sprigs )
• 150 ml Dry white wine
• 3 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Larding the meat

   Preheat your oven to 180°C. Make small incisions in the lamb saddle and insert garlic slivers. Generously massage the meat with olive oil, sea salt, and ground black pepper so the seasoning penetrates the meat.

2. Searing and deglazing

   In an ovenproof dish, sear the meat on all sides until well browned. Add the onion quarters and rosemary. Deglaze with dry white wine, scraping the bottom of the dish to release the cooking juices.

3. Slow roasting

   Place in the oven. Baste the meat regularly with its juices during cooking. The meat is ready when it feels supple to the touch and the juices that run out when pierced are perfectly clear. Let rest for 15 minutes under foil before carving.

Chef's tips

• Resting the meat under foil is crucial: the fibers relax and the juices redistribute, ensuring juicy meat.
• If the juices reduce too quickly in the oven, add a splash of water to prevent the drippings from burning and becoming bitter.

Storage

Keeps for 3 days in the refrigerator in its juices. Reheat gently covered at 120°C to avoid drying out the meat.