Agnello al cartoccio – Lamb baked in foil

The full leg of a lamb – Gauvdhami CC BY-SA 4.0

Lamb chops are baked in paper or foil with lampascioni and olives.

Characteristics

  • RECIPE EXECUTION EASY
  • PREPARATION 10 MIN
  • COOKING 50 MIN
  • SERVINGS 6 SERVINGS

Ingredients

  • 1 boneless lamb shoulder of about 1 kg
  • 1 glass of dry white wine
  • 1/2 lemon
  • laurel
  • parsley
  • chervil
  • oregano
  • oil
  • salt
  • pepper

How to make Agnello al cartoccio – Lamb baked in foil

Ask the butcher to remove as much of the fatty parts of the shoulder as possible.

Salt and pepper the top and bottom.

Take a large rectangle of baking paper, brush it several times with oil, and in the center lay the meat.

Sprinkle the surface with the chopped fresh herbs, except for the bay leaf which should be left whole.

Pour the wine and lemon juice into the foil.

Close carefully so that the liquid does not escape.

Cook in a preheated oven at 200°C for an hour or more.

Withdraw the foil and open it ajar to remove some of the steam.

Serve.

books-on-italy.com

books-on-italy.com

books-on-italy.com

books-on-italy.com

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.

You can reach Enrico at enricomassetti@msn.com.