Best 2 Agnello In Forno Ricetta Recipes

**Agnello in Forno: A Culinary Journey Through Italy's Rustic Charm**

Embark on a delightful culinary adventure with Agnello in Forno, a traditional Italian dish that captures the essence of rustic simplicity and hearty flavors. This classic recipe, meaning "Lamb in the Oven" in Italian, presents tender lamb meat slow-roasted to perfection, infused with aromatic herbs, savory spices, and succulent juices. Discover the secrets behind this timeless dish, as we explore variations such as Agnello al Forno con Patate (with Potatoes), Agnello al Forno con Carciofi (with Artichokes), and Agnello al Forno alla Romana (Roman-style), each offering unique twists on this Italian masterpiece. Prepare to tantalize your taste buds with the delightful symphony of flavors that Agnello in Forno has to offer.

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AGNELLO AL FORNO ITALIANI (ITALIAN OVEN-BAKED LAMB CHOPS)

Agnello Al Forno Italiani (Italian Oven-Baked Lamb Chops) image

A great dish for Spring. Using the same skillet for browning the chops and cooking the vegetables results in light but rich tasting pan juices that are perfect for drizzling.

Provided by Member 610488

Categories < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 racks of lamb (8-ribs each, about 1 1/4 pounds)
3 tablespoons extra virgin olive oil
salt, to taste
fresh ground black pepper, to taste
2 large red bell peppers, cut into 1/2 inch dice
5 scallions, thinly sliced, white and green parts separated
3/4 cup chicken broth or 3/4 cup vegetable broth
3/4 teaspoon fresh marjoram, finely chopped

Steps:

Preheat the oven to 450°F.
Brush the lamb with 2 tablespoons of the oil and season with salt and pepper. Heat a large skillet over medium-high heat. Add one of the lamb racks, fat-side down; brown on all sides, about 6 minutes. Transfer to a roasting pan. Repeat with remaining rack. Reserve skillet with pan juices.
Roast lamb until an instant-read thermometer inserted into thickest part of the lamb and not touching bone registers 125F to 130F for medium-rare, 18 to 20 minutes.
Add the remaining tablespoon oil to the skillet with pan juices and heat over medium-high heat. Add the bell pepper, scallion whites, and a pinch of salt and pepper. Cook, stirring occasionally, for 2 minutes.
Add the broth, bring to a gentle simmer, reduce the heat to medium-low, and cook until the vegetables are tender, about 8 minutes.
Remove from heat, stir in the scallion greens and marjoram, season to taste with salt and pepper, and cover to keep warm.
Transfer the lamb to a cutting board, and let rest for 10 minutes. Slice into individual chops and serve with the vegetables and pan juices.

Nutrition Facts : Calories 124, Fat 10.7, SaturatedFat 1.5, Sodium 147.9, Carbohydrate 6.5, Fiber 2.1, Sugar 4, Protein 2.1

AGNELLO AL FORNO

Agnello Al Forno image

Make and share this Agnello Al Forno recipe from Food.com.

Provided by ratherbeswimmin

Categories Lamb/Sheep

Time 10h45m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

3 medium yellow onions, cut into 8 wedges
2 garlic cloves, minced
2 lbs new potatoes, halved (or quartered)
2 tablespoons olive oil
2 lbs lamb stew meat, trimmed of fat, cut into 1 1/2 inch chunks, and blotted dry
1/4 cup finely chopped fresh flat leaf parsley
1/4 cup finely chopped fresh basil
2 tablespoons finely chopped fresh oregano or 2 tablespoons savory
black pepper (8 grinds)
salt
2 lbs firm-ripe plum tomatoes, coarsely chopped
2 tablespoons unsalted butter, cut into bits

Steps:

Layer onions, garlic, and potatoes in the slow cooker.
In a skillet over med-high heat, warm 1 tablespoon oil until very hot; add half the meat and cook until browned on all sides (4-5 minutes); transfer to the cooker.
Repeat with the remaining oil and meat.
Add half of the herbs and all of the pepper to the cooker; season to taste with salt.
Top with the tomatoes and dot with butter.
Cover and cook on LOW until the lamb is fork-tender, 8-10 hours.
An hour before the end of cooking time, sprinkle the remaining herbs on top of the meat and vegetables; serve with rice and green salad.

Tips:

To ensure the lamb is tender and succulent, choose a high-quality cut of meat, such as a leg of lamb or a shoulder roast.
Marinate the lamb for several hours or overnight to infuse it with flavor and help tenderize it.
Sear the lamb in a hot skillet before roasting it to create a flavorful crust and seal in the juices.
Roast the lamb at a high temperature for an initial period to brown it, then reduce the temperature to finish cooking it slowly and evenly.
Use a meat thermometer to ensure the lamb is cooked to your desired doneness. The internal temperature should reach 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done.
Let the lamb rest for 10-15 minutes before carving to allow the juices to redistribute and the meat to relax.
Serve the lamb with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple green salad.

Conclusion:

Agnello in forno, or roasted lamb, is a classic Italian dish that is perfect for a special occasion meal. With its tender meat, flavorful marinade, and crispy crust, this dish is sure to impress your guests. By following the tips above, you can easily create a delicious and memorable agnello in forno that your family and friends will love.