Agnello al Forno
Ingredients
- 1 kgLamb saddle (whole)
- 4 pcGarlic (slivered)
- 2 pcYellow onion (quartered)
- 2 pcRosemary (fresh sprigs)
- 150 mlDry white wine
- 3 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in its juices. Reheat gently covered at 120°C to avoid drying out the meat.
