agnello al forno

/ah'NYEHL-loh ahl FOHR-noh/

"Lamb in the oven." Spring lamb cut into chunks and baked in the oven with garlic, oil, oregano, onions, tomatoes, potatoes and white wine. This method is common in Naples and the south and Basilicata. It can also be a roasted saddle of lamb served with potatoes roasted in the same dish.

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