Roasted Lamb Shoulder (Agnello de Latte Arrosto)

Name: Roasted Lamb Shoulder (Agnello de Latte Arrosto)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 mediums carrots, cut in 1-inch chunks (about 2 cups); 2 ribs celery ribs, cut in 1-inch chunks (about 2 cups); 3 inches cinnamon stick; 473 milliliters dry white wine; 8 fresh sage leaves; 6 garlic cloves, crushed and peeled; 1 teaspoons coarsely ground black pepper; 1 teaspoon coarse sea salt or kosher salt, or more to taste; 3 kilograms lamb shoulder, cut by butcher into 4 very thick chops, about 1 1/2 pounds each; 237 milliliters extra-virgin olive oil; 2 mediums onions, cut in large chunks (about 3 cups); 79 milliliters red wine vinegar; 4 smalls branches fresh rosemary; 710 milliliters light stock (chicken, turkey, or vegetable broth), or more if needed

Roasted Lamb Shoulder (Agnello de Latte Arrosto) might be just the beverage you are searching for. This recipe serves 6. Watching your figure? This gluten free, dairy free, and primal recipe has 515 calories, 58g of protein, and 19g of fat per serving. This recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of wine vinegar, wine, lamb shoulder, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Marinade

Stock

Meat

Wrap

Equipment you will use

Plastic Wrap

Bowl

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.

Ingredients you will need

Marinade

Spread

Stock

Meat

Equipment you will use

Aluminum Foil

Roasting Pan

Oven

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.

Ingredients you will need

Meat

Equipment you will use

Aluminum Foil

Oven

Frying Pan

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.

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Vegetable

Potato

Sauce

Equipment you will use

Potato Masher

Roasting Pan

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.

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Vegetable

Seasoning

Sauce

Equipment you will use

Measuring Cup

Sieve

Bowl

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.

Ingredients you will need

Sauce

Lamb

Meat

Equipment you will use

Frying Pan

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.

Ingredients you will need

Sauce

Meat

Equipment you will use

Frying Pan

Serve right away, passing the remaining sauce at the table.

Ingredients you will need

Sauce

Reprinted with permission from Lidia's Italy