Lamb with Rosemary and Garlic (Agnello all’Aglio e Rosmarino)

November 11, 2010 | In: Main Course

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This recipe is delicious. My recommendation is to serve it with red skin potatoes and mix green salad. Also, I served this dish with the same wine as the one I cooked the lamb. This is also a very fast and quick dinner. So, good!

Serving 2 people


1 lb  (2 pieces) Lamb sholder blade chops
2 cloves of Garlic
1 piece of Rosemary
1/2 glass of Red Wine


Put the oil in a pan and let it get warm.

Add the garlic cloves (don’t peel it just mash it with the palm of your hand. In Italy, we say ‘aglio in camicia’)

Season the lamb with salt and pepper

Add the lamb to the pan

Add the Rosemary

Cook the meat for 7 minutes on high heat.

Turn the meat and cooked for another 7 minutes

Add the wine and let it evaporate

Let it cook on low heat until the lamb is cooked.

Remove the rosemary and garlic before serving it

Buon Appetito!

Side Dish Recommendation
While the lamb is cooking, I like to boil about 6 red skin potatoes. When the meat is cooked move it to a dish, and in the pan add the red skin potatoes. Add salt and pepper to the potatoes and coat them with the wine sauce from the meat. Place the potatoes on the lamb dish and serve it. To complete your meal, make a mix green salad with balsamic vinegar, extra virgin olive oil, salt and pepper. You have a perfect last minute dinner!

I used 1/2 glass of the Nebbiolo wine on the meat. The same wine that I enjoyed with dinner. My suggestion for you is to try to cook with the same wine you are going to drink during dinner. It ties all the tastes together. You will for sure impress your guests.

Enjoy! Buon Appetito!

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