Ingredients for Agnello Al Forno
- 2 large yellow onions
- 4 cloves garlic
- 2 lbs new potatoes
- 2 tablespoons olive oil
- 4 lbs boneless leg of lamb, cut into 2-inch cubes
- Flat Leaf Parsley
- Fresh Basil
- Fresh Oregano
- 1 teaspoon black pepper
- salt to taste
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons butter
- 3 tablespoons dried Italian herbs
- rice (for serving)
- pasta (for serving)
- fresh green salad (for garnish)
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How to Make Agnello Al Forno
- Peel and chop 2 large onions, 4 cloves garlic, and 2 lbs potatoes into 1-inch chunks.
- Layer the onions, garlic, and potatoes in the bottom of your slow cooker.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
- Add 2 lbs boneless leg of lamb, cut into 2-inch cubes, and brown on all sides. This will take about 5-7 minutes per side.
- Transfer the browned lamb to the slow cooker.
- Add another tablespoon of olive oil to the skillet and repeat steps 3 and 4 with the remaining 2 lbs of lamb.
- Add 2 tablespoons of dried Italian herbs (or a mix of rosemary, thyme, and oregano) to the slow cooker along with 1 teaspoon black pepper.
- Season generously with salt to taste.
- Top the lamb and vegetables with 1 (28 ounce) can of crushed tomatoes and dot with 2 tablespoons of butter.
- Cover and cook on low for 8-10 hours, or until the lamb is incredibly tender and easily shreds with a fork.
- One hour before serving, sprinkle the remaining 1 tablespoon of dried Italian herbs over the lamb and vegetables.
- Serve the Agnello al Forno hot over a bed of rice or your favorite pasta, and garnish with a fresh green salad.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
30g
Fat
39g
Carbs
12g
