Lamb, garlic, and potato roast (Agnello al forno con aglio e patate) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 307) by Lynne Rossetto Kasper

  • sage
  • canned anchovies
  • garlic
  • onions
  • dry white wine
  • lamb leg meat
  • red potatoes
  • EYB Comments

    Lamb should marinate for 16-24 hours before cooking. Can substitute lamb shoulder for lamb leg meat.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Lamb should marinate for 16-24 hours before cooking. Can substitute lamb shoulder for lamb leg meat.

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