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Arrosto di agnello

Australian Gourmet Traveller recipe for arrosto di agnello (roast lamb) by Popolo restaurant in Sydney.
Arrosto di agnello

Sautéed peas and pancetta

Prue Ruscoe
10
40M
3H
3H 40M

This recipe yields a generous, Italian-style serving of roast lamb. You’ll need to begin it a day ahead.

Ingredients

Method

Main

1.Combine lamb pieces and ribs with thyme, bay leaves, lemon rind, 3 garlic cloves, half the rosemary and half the olive oil, season to taste with pepper and marinate overnight.
2.Preheat oven to 180C. Drizzle remaining olive oil into 2 large flameproof roasting pans (or 2 large heavy ovenproof frying pans) and heat over high heat. Drain lamb (discard herbs and marinade) and cook in batches, turning occasionally, until browned (4-6 minutes), then remove from pans and set aside. Reduce heat to low-medium, divide onion, pancetta, remaining garlic and rosemary between the pans and cook until browned (8-10 minutes). Deglaze pans with wine and reduce by half (2-3 minutes), then return lamb to pans with potato and add 250ml water to each pan. Cover pans with foil and roast until meat is tender and falling off bone (2½-3 hours).
3.Preheat grill to high heat and grill lamb (reserve pan juices) in batches on a foil-lined oven tray, turning occasionally, until browned (3-4 minutes). Set aside to rest. Place potato on another foil-lined oven tray and grill, turning often, until browned (8-10 minutes).
4.Meanwhile, skim fat from pan juices then strain (discard solids), transfer to a frying pan and cook over high heat until reduced by half (3-5 minutes). Serve roast lamb and potato drizzled with reduced jus and scattered with extra thyme and rosemary.

This recipe is from the March 2013 issue of .

Drink Suggestion: 2007 Basilisco Teodosio Aglianico del Vulture, Basilicata. Drink suggestion by Fabio Dore

Notes

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