Arrosto di Agnello

Arrosto di Agnello is a flavorful Italian roast lamb dish that brings a taste of the Mediterranean to your dinner table. This Paleo-friendly recipe highlights the natural flavors of tender lamb, complemented by aromatic herbs and vegetables.

Ingredients

• Lamb shoulder - 500 grams
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Fresh rosemary - 2 sprigs, chopped
• Fresh thyme - 2 sprigs, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Carrots - 2 medium, chopped
• Zucchini - 1 medium, chopped
• Red onion - 1 medium, quartered
• Chicken broth - 200 milliliters

Steps

1. Preheat your oven to 180°C (350°F).
2. In a large bowl, mix the olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper to create a marinade.
3. Add the lamb shoulder to the marinade, ensuring it is well-coated. Let it marinate for at least 30 minutes at room temperature.
4. In a large oven-safe skillet or roasting pan, add the chopped carrots, zucchini, and quartered red onion.
5. Place the marinated lamb shoulder on top of the vegetables.
6. Pour the chicken broth around the lamb and vegetables in the pan.
7. Cover the skillet or roasting pan with aluminum foil and roast in the preheated oven for 60 minutes.
8. After 60 minutes, remove the foil and roast for an additional 20-30 minutes, or until the lamb is browned and cooked to your desired doneness.
9. Remove from the oven and let the lamb rest for 10 minutes before slicing.
10. Serve the sliced lamb with the roasted vegetables, drizzled with the pan juices.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 15 g
• Fiber: 4 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 120 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Rich in vitamins and minerals, including B vitamins and zinc.

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