Baked Leg of Lamb

Name: Cosciotto di Agnellino al Forno
Cook time: 40 min
Yield: 6 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 6 persone; 800 g di cosciotto di agnellino disossato e tagliato a pezzi; 3 cucchiai di olio extravergine d’oliva 1 carota,; 2 spicchi d’aglio; 1 cipolla piccola; 2 gambi di sedano; 1 mazzetto odoroso formato da timo, alloro e rosmarino; 50 g di burro; 2 bicchieri di vino bianco secco 2 cucchiai di aceto; 1 bicchiere di brodo; sale e pepe

Cosciotto di Agnellino al Forno

Boneless leg of lamb, browned with vegetables and herbs and baked in white wine and broth.

6 servings

Easy

The roast leg of lamb is a main course Flavorful and structured, suitable for a lunch where meat takes center stage. The cooking process combines an initial browning with a slow oven roasting, so the lamb absorbs the flavors of the battuto of vegetables and a bouquet garni, maintaining a rich and fragrant base. The dry white wine lightens the dish with a clean aromatic note, while the broth supports the cooking and helps keep the meat tender. The result is characterized by a tender texture, a concentrated sauce, and a balance between savory flavors, herbaceous aromas, and the delicate acidic notes of the vinegar used in the preparation. This recipe is a traditional one. Lamb's lettuce complements the dish with its freshness and crunchy texture.

Instructions

Voice reading

6 steps · natural Italian voice

Prepare and dry the lamb

Wash the lamb pieces in water and vinegar, then dry them carefully. Salt lightly the meat and place it in a baking pan with one clove of garlic, letting it cook until it releases its own water. Wait for the liquid to reduce: the surface should be dry and the meat ready to be transferred to the browning phase.

Prepare the battuto aromatic

Finely chop the carrot, onion and celery stalksPour the extra virgin olive oil into a saucepan, add the butter and heat over low heat. Join the battuto and let it wilt without burning it: the vegetables should soften, become shiny and release a sweet and aromatic scent.

Brown the meat

Add the lamb to the battuto and add the fragrant bunch of thyme, bay leaf and rosemary. Let it flavor over medium heatStirring gently to distribute the sauce throughout the pieces, finish browning when the meat is evenly colored and the sauce is fragrant, with no dark or burnt areas.

Deglaze with wine

Pour the dry white wine over the lamb and raise the heat slightly. Let the alcohol evaporate, maintaining a gentle simmer until the wine reduces and its pungent aroma no longer dominates. At this point, season with salt to taste and pepper, so the seasoning penetrates the meat before cooking in the oven.

Complete cooking in the oven

40 min

Transfer the preparation to preheated oven at 160°C (32°F) and cook for about forty minutes. Baste occasionally with the broth, adding a little at a time to keep the base moist without diluting it excessively. The lamb is ready when it is tender and the base appears thick and well-combined.

Deglaze and serve hot

Collect the pan juices and deglaze it, carefully dissolving the aromatic residues left on the baking panStir until the sauce is smooth and flavorful, then serve the lamb piping hot. Serve with a sarset salad, if desired, for a refreshing touch.

Chef's Tips

To obtain an even browning, dry the lamb thoroughly before adding it to the battuto and keep the heat moderate, so that the meat browns without burning the vegetables.