Roasted Lamb Shoulder Agnello De Latte Arrosto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED LAMB SHOULDER (AGNELLO DE LATTE ARROSTO)



Roasted Lamb Shoulder (Agnello de Latte Arrosto) image

Provided by Lidia Bastianich

Categories     Lamb     Marinate     Roast     Easter     Dinner     Vinegar     Rosemary     Carrot     White Wine     Spring     Sage     Cinnamon     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 17

6-pound lamb shoulder, cut by butcher into 4 very thick chops, about 1 1/2 pounds each
2 celery ribs, cut in 1-inch chunks (about 2 cups)
2 medium carrots, cut in 1-inch chunks (about 2 cups)
2 medium onions, cut in large chunks (about 3 cups)
3-inch piece cinnamon stick
6 garlic cloves, crushed and peeled
4 small branches fresh rosemary
8 fresh sage leaves
1/2 teaspoon coarsely ground black pepper
1 teaspoon coarse sea salt or kosher salt, or more to taste
2 cups dry white wine
1/3 cup red wine vinegar
cup extra-virgin olive oil
3 cups light stock (chicken, turkey, or vegetable broth), or more if needed
Recommended Equipment:
A large, heavy-duty roasting pan, 17 by 20 inches preferred
Aluminum foil

Steps:

  • Trim most of the fat from the chops, leaving only a very thin layer on the outside surfaces. With your fingers, pull apart each chop, roughly in half, along the natural break lines between the muscles.
  • Put the meat in a large bowl with all of the remaining ingredients except the stock. Toss well to distribute all the seasonings, and submerge the meat in the marinade. Seal the bowl with plastic wrap, and refrigerate for 24 hours. Turn the meat occasionally.
  • Heat the oven to 425°F. Arrange the meat chunks in the roasting pan, spread the marinade all around them, and pour in the stock. Cover the pan with a tent of aluminum foil, and press it firmly against the sides. Pierce a few slits in the foil as steam vents.
  • Roast for 2 to 2 1/2 hours, basting and turning the meat every 30 minutes or so. After the first hour, remove the foil, and continue roasting uncovered. As the pan liquid evaporates and the meat starts to caramelize, baste and turn more frequently. If the meat seems to be drying quickly, reduce the oven temperature. When the meat is very tender and nicely browned all over, and the pan juices have reduced by half, remove the pan from the oven and transfer the meat chunks to a warm platter.
  • To make the sauce, mash all the vegetables in the roasting pan, using a potato masher or a big spoon. Stir the pan juices around the sides and bottom of the pan to deglaze all the tasty caramelized bits. Pour everything into a sturdy wire-mesh sieve set over a bowl or large measuring cup. Press on the vegetables, releasing their juices, and force them through the sieve, scraping the pure into the bowl to thicken and flavor the sauce. Skim the fat from the surface, and adjust the seasoning to taste.
  • When you are ready to serve, pour about half the sauce into a large skillet, along with the lamb pieces and any meat juices in the platter. Heat slowly to a simmer, turning the meat over and over until it is heated through. Return the meat to the platter, and drizzle over it the thickened sauce from the skillet. Serve right away, passing the remaining sauce at the table.

ROASTED SHOULDER OF LAMB



ROASTED SHOULDER OF LAMB image

Provided by Food Network

Categories     main-dish

Time 4h5m

Yield 6 servings

Number Of Ingredients 7

4 pound lamb shoulder
Garlic cloves, sliced
Rosemary sprigs
Sea salt
Olive oil
1 tablespoon flour
1/2 bottle red wine or vegetable stock

Steps:

  • Preheat oven to 350 degrees. Push garlic (3 to 4 slivers) into the shoulder of lamb. Cover with sprigs of rosemary, salt and a little olive oil. Roast uncovered for 3 1/2 to 4 hours. Remove lamb and leave to rest. Drain off the excess fat. Over the heat, add the flour to the pan of juices and cook for 1 to 2 minutes. Gradually add red wine or vegetable stock, stir until thick.

INCREDIBLE ROASTED SHOULDER OF LAMB WITH SMASHED VEGETABLES AND GREENS



Incredible Roasted Shoulder of Lamb with Smashed Vegetables and Greens image

In this recipe I'm going to show you how utterly incredible a slow-roasted shoulder of lamb can be. In exchange I'd like you to buy quality local lamb that's had the appropriate amount of hanging time. I'm going to let the meat speak for itself and not add much to it, just a simple sauce made from all the goodness in the pan. You can make this at any time of year served with any seasonal veg.

Provided by Jamie Oliver

Categories     main-dish

Time 4h55m

Yield 6 servings

Number Of Ingredients 16

1 (2.2-pound) shoulder of lamb
Olive oil
Sea salt and freshly ground black pepper
1 large bunch fresh rosemary
1 bulb garlic, unpeeled, broken into cloves
1 1/2 pounds peeled potatoes, cut into large chunks
3 large carrots, peeled and cut into small chunks
1/2 a large rutabaga, peeled and cut into small chunks
6 tablespoons butter
1 tablespoon all-purpose flour
2 cups good-quality hot chicken or vegetable stock
2 heaped tablespoons capers, soaked, drained and chopped
1 large bunch fresh mint, leaves picked
2 tablespoons red wine vinegar
1 pound lovely greens, such as white cabbage, savoy cabbage, Brussels sprouts tops
or cavolo nero, leaves separated, stalks finely sliced

Steps:

  • For the lamb:
  • Preheat your oven to full whack, (450 to 500 degrees F).
  • Slash the fat side of the lamb all over with a sharp knife. Lay half the sprigs of rosemary and half the garlic cloves on the bottom of a high-sided roasting pan, rub the lamb all over with olive oil and season with salt and pepper. Place it in the pan on top of the rosemary and garlic, and put the rest of the rosemary and garlic on top of the lamb. Tightly cover the tray with aluminum foil and place in the oven. Turn the oven down immediately to 325 degrees F and cook for 4 hours - it's done if you can pull the meat apart easily with 2 forks.
  • For the vegetables:
  • When the lamb is nearly cooked, put thepotatoes, carrots and rutabaga into a large pot of boiling salted water and boil hard for 20 minutes or so until you can slide a knife into the rutabaga easily. Drain and allow to steam dry, then smash them up in the pan with most of the butter. If you prefer a smooth texture, add some cooking water. Spoon into a bowl, cover with foil and keep warm over a pan of simmering water.;
  • For the sauce:
  • Remove the lamb from the oven and place it on a chopping board. Cover it with foil, then a kitchen towel, and leave it to rest. Put a large pan of salted water on to boil for the greens. Pour away most of the fat from the roasting pan, discarding any bits of rosemary. Put the pan on the stovetop over medium heat and mix in the flour. Add the stock, stirring and scraping all the sticky goodness off the bottom of the pan. You won't need gallons of gravy, just a couple of flavorsome spoonfuls for each serving. Add the capers, turn the heat down and simmer for a few minutes.
  • Finely chop the mint and add it to the sauce with the red wine vinegar at the last minute then pour into a pitcher. Add the greens and stalks to the pan of fast-boiling salted water and cook for 4 to 5 minutes to just soften them. Drain and toss with a knob of butter and a pinch of salt and pepper. Place everything in the middle of the table, and shred the lamb in front of your guests. Absolutely delish!
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

More about "roasted lamb shoulder agnello de latte arrosto recipes"

LAMB SHOULDER BLADE RECIPE OVEN | DEPORECIPE.CO
2022-05-07 Roasted Lamb Shoulder Agnello De Latte Arrosto Recipe Epicurious Lamb shoulder chop recipe momsdish mediterranean braised lamb shoulder chops recipe the mom 100 braised rosemary lamb shoulder chops perfect recipe slow cooker lamb shoulder chops healthy recipes blog lamb shoulder chop recipe momsdish braised lamb shoulder chops …
From deporecipe.co


SLOW-ROASTED SHOULDER OF LAMB (ARROSTO D'AGNELLO) RECIPE | EAT …
Slow-roasted shoulder of lamb (Arrosto d'agnello) from Italian Farmhouse Cookbook by Susan Herrmann Loomis Shopping List ... If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine. Cancel. Cancel. Learn. Support Page ; FAQ's; Getting Started; Member Benefits; Search. Indexed Books; Popular Books; …
From eatyourbooks.com


SLOW ROASTED LAMB SHOULDER - FEASTING IS FUN
2016-03-23 Recipe: One Slow Roasted Lamb Shoulder will serve 6 adults. Each shoulder of lamb weighs 2.2kg from Graig Farm. One onion, peeled and halved per shoulder. Sprigs of rosemary. Sea salt (I use Maldon )and freshly ground black pepper. Optional – peeled garlic cloves. Method: Preheat the oven to 160C/140C fan, gas mark 3, 325F.
From feastingisfun.com


ROASTED LAMB SHOULDER (AGNELLO DE LATTE ARROSTO) - MASTERCOOK
6-pound lamb shoulder, cut by butcher into 4 very thick chops, about 1 1/2 pounds each; 2 celery ribs, cut in 1-inch chunks (about 2 cups) 2 medium carrots, cut in 1-inch chunks (about 2 cups)
From mastercook.com


BAKED LAMB AND POTATOES - AGNELLO CON PATATE - COOKING WITH …
Directions. Preheat the oven at 400F. Lightly salt & pepper the Lamb meat and set aside. In a large bowl, add the potatoes, the tomatoes (leave some tomatoes aside for later), the bay leaves, the rosemary and the onion. Mix well. Add the hot pepper, salt as desired, the wine and oil and mix well. Add the lamb and mix well.
From cookingwithnonna.com


ROASTED LAMB SHOULDER CHOPS - THERESCIPES.INFO
How to Make Mediterranean Braised Shoulder Lamb Chops. In a large skillet heat 1 tablespoon of the olive oil over medium high heat. Add the onion, carrots, and garlic, season with salt and pepper, and sauté until everything is tender and starting to brown, about 7 minutes. Scrape the mixture into a small bowl.
From therecipes.info


OVEN ROASTED LAMB SHOULDER - THE ARTISAN
Spalla d' Agnello Arrostito nel Forno (Wood Oven Roasted Lamb Shoulder ) Note: This recipe assumes that a lamb shoulder - bone in - is available, or that the cook can have a shoulder boned by their butcher. Additionally, in addition to a wood fired oven, a rack is needed that can be inserted into the oven in order to cook the roast. Ingredients. 1: 3 -4 Lb. Lamb shoulder - …
From theartisan.net


ARROSTO DI AGNELLO: ROAST LEG OF LAMB RECIPE - EATALY
Refrigerate the lamb, covered for at least 6 and up to 12 hours. Preheat an oven to 325°F. Toss the potatoes, mushrooms, and olives with 2 tablespoons of the olive oil, pepper, and the remaining minced rosemary. Spread the vegetable mixture in the bottom of the roasting pan. Rub the lamb with the remaining 2 tablespoons of olive oil, and place ...
From eataly.ca


ULTIMATE ROAST LAMB: 12-HOUR LAMB SHOULDER | RECIPETIN EATS
2021-10-08 How to make 12-hour lamb shoulder. Hint: There’s a lot of sleeping on the job involved. We need more recipes like this!! Marinade / rub – Mix the rosemary, garlic, salt and pepper with the olive oil. Slather then optional marinade – Slather the rub all over the lamb shoulder, being sure to get right into all those cracks and crevices!
From recipetineats.com


FOODCOMBO
total -> aaaa2021
From foodcombo.com


SLOW ROAST LAMB SHOULDER WITH GARLIC AND ROSEMARY
2021-03-16 Preheat your oven to 160C / 140C fan / gas mark 3 / 325F. Place the sliced onions in the base of a large roasting tin. Mix together the garlic, rosemary, olive oil, salt and pepper. Spread the garlic and rosemary mix all over both sides of the lamb shoulder. Place the lamb on top of the sliced onions and then pour in the red wine and water ...
From easypeasyfoodie.com


ARROSTO DI AGNELLO - ROASTED LEG OF LAMB - COOKING WITH NONNA
Place the leg of lamb in an oven pan. Rub the lamb first with wine and then with olive oil. Sprinkle the lamb with a good dose of salt and pepper (as desired). Sprinkle fresh rosemary on the lamb. Place the sliced onion, the chopped garlic, parsley and the bay leaves in the pan all around the lamb. Add 1 cup of water to the bottom of the pan.
From cookingwithnonna.com


ROASTED LAMB SHOULDER - LIDIA
Seal the bowl with plastic wrap, and refrigerate for 24 hours. Turn the meat occasionally. Heat the oven to 425°. Arrange the meat chunks in the roasting pan, spread the marinade all around them, and pour in the stock. Cover the pan with a tent of aluminum foil, and press it …
From lidiasitaly.com


SPALLA ARROSTO (ROAST OF LAMB SHOULDER) - PLAIN.RECIPES
Roll up lamb, cover with the pancetta, and secure at 2 inch intervals with kitchen twine. Tuck rosemary and sage into twine. Place the lamb in a roasting pan, drizzle with remaining 2 tablespoons oil, and season with salt and pepper. Roast for 20 minutes. Add 1/2 cup of the wine and 1/2 cup water to the pan then baste.
From plain.recipes


SERIOUSLY DELICIOUS SLOW ROASTED GREEK SHOULDER OF LAMB - RECIPE …
preheat oven to 200c (390f) on bake, not fan. keep aside a little of the preserved lemon for garnish. in a small bowl add all ingredients except lamb and mix to a paste. spread 3 layers of tin foil, then another 3 layers of foil facing the opposite way. place lamb on foil and rub marinade all over top and bottom.
From recipewinners.com


ROASTED LAMB SHOULDER WITH CARROTS AND PARSNIPS (SPALLA D'AGNELLO ...
Save this Roasted lamb shoulder with carrots and parsnips (Spalla d'agnello arrosto con carote e pastinaca) recipe and more from Lidia's Celebrate Like an Italian: 220 Foolproof Recipes That Make Every Meal a Party to your own online collection at EatYourBooks.com
From eatyourbooks.com


ROASTED LAMB SHOULDER - AGNELLO DA LATTE ARROSTO
Ingredients 6 pound lamb shoulder, cut by a butcher into 4 very thick chops 2 ribs celery, cut in 1-inch chunks (about 2 cups) 2 medium carrots, cut in large chunks (about 3 cups) 3 inch piece cinnamon stick 6 garlic cloves, crushed and peeled 4 small branches fresh rosemary 8 fresh sage leaves ½ teaspoon black pepper, coarsely ground 1 teaspoon Coarse sea salt, or kosher salt, …
From recipebridge.com


ROASTED HERBED LEG OF LAMB - ARROSTO DI AGNELLO CON ERBE - ALL …
2020-02-15 Instructions. Heat the oven to 375 F. Lay the lamb out flat, cut-side up, on a clean surface. Sprinkle the meat with kosher salt and pepper, then arrange half of the thyme, rosemary, and sage and all of the garlic on the meat. Roll the meat around the herbs and tie with twine at 1 ½-inch intervals.
From allourway.com


SLOW COOKED LAMB SHOULDER | JAMIE OLIVER LAMB RECIPES
Method. Preheat the oven to full whack. Lay half the rosemary into the bottom of a high-sided roasting tray. Break up the garlic bulb, then scatter in half of the unpeeled cloves. Slash the fat side of the lamb all over with a sharp knife, then rub with oil, sea salt and black pepper. Place into the tray, then scatter the remaining rosemary and ...
From jamieoliver.com


AN ITALIAN EASTER DINNER MENU SHARED BY LIDIA BASTIANICH - EPICURIOUS
2017-01-30 Prepare the polenta (or panelle), spread it onto an oiled baking sheet, cover with plastic wrap, and refrigerate—don't cut and fry it yet. …
From epicurious.com


ROASTED LAMB SHOULDER (AGNELLO DE LATTE ARROSTO)
Sep 12, 2019 - Everybody is familiar with lamb chops and leg of lamb—but how about the shoulder? When is that used? Well, here I give you the recipe for a roasted lamb shoulder—and you will see why it is my favorite cut for roasting. The meat is sweeter on the blade bone, and, with lots of cartilage to melt during roasting, the meat is finger-sticking good. …
From pinterest.co.uk


ROASTED LAMB SHOULDER (AGNELLO DE LATTE ARROSTO) - GLUTEN FREE …
Roast for 2 to 2 1/2 hours, basting and turning the meat every 30 minutes or so. After the first hour, remove the foil, and continue roasting uncovered. As the pan liquid evaporates and the meat starts to caramelize, baste and turn more frequently. If the meat seems to be drying quickly, reduce the oven temperature. When the meat is very tender and nicely browned all over, and …
From fooddiez.com


SUCCULENT GREEK LAMB SHOULDER ROAST WITH LEMON POTATOES
2020-03-17 1. Bring the lamb shoulder to room temperature. Trim any excess fat, but leave a good amount of fat cap on top. Preheat the oven to 450 F. 2. In a suitably sized roasting pan toss the potatoes with olive oil, half the lemon juice, oregano and a bit of salt and pepper. 3.
From craftbeering.com


GARLIC & ROSEMARY LAMB SHOULDER ROAST | AUSTRALIAN LAMB - RECIPES ...
Preheat the oven to 180°C (160° fan-forced). Line 2 roasting tins with. baking paper. Place lamb in centre of one of the prepared roasting tins. Using a small, sharp knife make incisions over lamb and press garlic into holes. In a small bowl combine …
From australianlamb.com.au


ARROSTO DI AGNELLO | GOURMET TRAVELLER
2013-02-13 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 ...
From gourmettraveller.com.au


SLOW ROASTED SHOULDER OF LAMB RECIPE - TAMING TWINS
2018-03-04 Instructions. Pre-heat the oven to 140C. Blitz together the mint, rosemary, parsley, garlic, lemon (zest only!), cumin, sun-dried tomato paste, salt and pepper and olive oil. Add more olive oil if needed to make a smooth paste. Rub all over …
From tamingtwins.com


HTTPS://WWW.WHIPUPITALIAN.COM/AGNELLO-ARROSTO.HTML
turn the leg of the lamb over and add more rosemary, garlic, salt and pepper, drizzle with olive oil. place in the pre-heated oven until ready (aprox. 20 minutes per pound). the slow oven will keep the meat tender. baste occasionally. when the lamb is …
From whipupitalian.com


TRADITIONAL LAMB SHOULDER ROAST RECIPE - THE SPRUCE EATS
2021-03-04 Heat the oven to 350 F. Cut the white and sweet potatoes into 1-inch-thick slices. Cut the onions in half and then place all of the vegetables in a roasting pan in one even layer. Drizzle the vegetables with 2 tablespoons of the olive …
From thespruceeats.com


SLOW ROASTED LAMB SHOULDER - THE DINNER BITE
2021-01-29 Preheat the oven to 220C/425F and prep the remaining ingredients. Cut the shallots into halves and the garlic bulb into two width-wise. You do not need to peel the garlic and shallots. Place the shallots and half of the garlic bulb …
From thedinnerbite.com


ROASTED LAMB SHOULDER/ LYDIA'S FAMILY TABLE(LYDIA BIASTIANICH
recipe reviews (17) photo video my notes find out more user rating 88% would make it again user rating: Roasted Lamb Shoulder (Agnello de Latte Arrosto) 4 forks rate this recipe review this recipe at a glance main ingredients Lamb, Sage, Carrot, Rosemary, Cinnamon, White Wine, Vinegar cuisine Italian appears in this menu
From easterncooking-jmasri44.blogspot.com


FAILPROOF ROAST LAMB SHOULDER - GREEN HEALTHY COOKING
2017-03-14 Place in the oven and reduce heat to 350 F (180°C) and roast for 50-75 minutes depending on desired doneness (more explanation in recipe post). Once roasted, take out of the oven and let it rest for at least 10 minutes without cutting into it. This is to ensure the meat sucks up all its released juices again.
From greenhealthycooking.com


ROAST LAMB, ROMAN-STYLE (ARROSTO DI AGNELLO ALLA ROMANA)
Add wine and stock or water. Press combined breadcrumbs and parmesan over lamb and drizzle with oil. Bake for 1 ½ hours, until lamb is tender and breadcrumbs and cheese have formed a golden crust. Tips: To make breadcrumbs, break day-old bread into chunks and whiz in a food processor. In pictures: best Italian recipes.
From kitchen.nine.com.au


ROAST LEG OF LAMB: ITALIAN RECIPE | EATALY
Refrigerate the lamb, covered for at least 6 and up to 12 hours. Preheat an oven to 325°F. Toss the potatoes, mushrooms, and olives with 2 tablespoons of the olive oil, pepper, and the remaining minced rosemary. Spread the vegetable mixture in the bottom of the roasting pan. Rub the lamb with the remaining 2 tablespoons of olive oil, and place ...
From eataly.com


ROASTED LAMB SHOULDER (AGNELLO DE LATTE ARROSTO)
May 18, 2016 - Everybody is familiar with lamb chops and leg of lamb but how about the shoulder? When is that used? Well, here I give you the recipe for a roasted lamb shoulder and you will see why it is my favorite cut for roasting. The meat is sweeter on the blade bone, and, with lots of cartilage to melt during roasting, the meat is finger-sticking good. You might not get …
From pinterest.co.uk


ROAST LAMB SHOULDER RECIPE | BON APPéTIT
2012-07-16 Step 1. Lightly score fat on lamb in a crisscross pattern at 1" intervals. Place lamb in a large roasting pan and season generously with salt …
From bonappetit.com


ROASTED LAMB SHOULDER (AGNELLO DE LATTE ARROSTO)
Well, here I give you the recipe for a roasted lamb shoulder and you will see why it is my favorite cut for roasting. The meat is sweeter on the blade bone, and, with lots of cartilage to melt during roasting, the meat … Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch …
From pinterest.com


58 RAINY DAY COOKING PROJECTS | LAMB SHOULDER ROAST, LAMB …
Oct 31, 2018 - Dishes that will simmer, marinate, and bake all afternoon long. Recipes include chicken soup, meatballs, brisket, chocolate chip cookies, and more.
From pinterest.ca


ROASTED LAMB SHOULDER (AGNELLO DE LATTE ARROSTO)
May 20, 2020 - Everybody is familiar with lamb chops and leg of lamb but how about the shoulder? When is that used? Well, here I give you the recipe for a roasted lamb shoulder and you will see why it is my favorite cut for roasting. The meat is sweeter on the blade bone, and, with lots of cartilage to melt during roasting, the meat is finger-sticking good. You might not get …
From pinterest.com


Related Search