Agnello Agrassato

Boneless cooked leg of lamb with potatoes and carrots – Roger469 CC BY-SA 4.0


  • 2 lb. lamb stew
  • 1 lb. new potatoes, peeled and sliced
  • 5 oz. Ragusano cheese, cubed
  • 2 oz. Pecorino Siciliano cheese
  • 1/2 cup of red wine
  • 3 cloves of garlic
  • 2 tbsp. lard
  • 1 medium chopped onion
  • olive oil
  • warm water
  • salt and pepper

How to make Agnello Aggrassato:

Finely chop the onion and simmer it in a casserole pot with some olive oil. When translucent, add the lard. Once the lard has melted, add the lamb pieces, the parsley, the chopped garlic, and salt.

When the lamb is well-browned, pour in the red wine and cooks until it evaporates. At this point, add the potatoes and cover them with warm water. Place a lid on the pot and simmer for about 40 minutes or until the lamb is tender.

Five minutes before serving the Agnello agrassato, add the diced Ragusano cheese. Remove from heat and sprinkle the Agnello agrassato with the grated Pecorino Siciliano cheese.

Serves 4

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Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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