Agnello Arrosto

Roast Lamb

Preparation info

  • 4–6

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

Most Italian roasting has evolved from a form of cooking not unlike pot-roasting: the meat never went near the oven, indeed until relatively recently few Italian homes had ovens. Meat was typically browned in a casserole, various flavourings were added, it was moistened with wine, and then cooked over a medium to low heat, and basted regularly. With the exception of veal, meat is nearly always very well done.

This lamb recipe follows this method, but places the meat uncovered in an