Roast Lamb with Rosemary (Agnello Al Forno Con Rosmarino)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 racks of lamb (3-4 ribs each, depending on size of racks) 60 g/2 oz pancetta or streaky bacon 3 sprigs fresh rosemary
3 cloves garlic salt and freshly ground black pepper 3 tablespoons olive oil
fresh rosemary sprigs, to garnish



1 Preheat the oven to 190 C/375 F/gas mark 5. Trim excess fat from the lamb racks if necessary. Make incisions in the outer surface of each rack. Cut the pancetta into short strips, pull the leaves from 1 sprig of rosemary, and cut two cloves of garlic into slivers. Insert a piece of pancetta, a few leaves of rosemary and a sliver of garlic into each incision. Season the lamb with salt and pepper, and brush all over with a little olive oil.
2 Place the remaining rosemary sprigs and garlic clove in the base of a roasting pan and pour in the remaining oil. Place the lamb racks over the rosemary, meat-side up. Roast for 40-50 minutes, until the lamb is tender and pink inside, basting occasionally with the oil in the pan. Remove the lamb to a serving platter, cover loosely with foil, and stand for 5 minutes before serving. Garnish with fresh rosemary.

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