Click here to advertise on CatholicCulture.org

Catholic Recipe: Agnello al Forno (Roast Suckling Lamb)

    INGREDIENTS

  • 1 suckling lamb (about 8 pounds)
  • juice of 1 lemon
  • 1 pound cooking apples, pared and cored
  • bacon slices
  • whole cloves
  • 6 garlic cloves
  • salt, pepper, ginger
  • 1/4 cup melted butter
  • hot apple juice
  • 1/2 cup heavy cream
  • Details

  • Serves: 12
  • Prep Time: 2 1/2-3 hours
  • Difficulty: • • • •
  • Cost: $$$$
  • For Ages: 21+
  • Origin: Italy

From Italy we have another version of Roast Lamb, a suckling, stuffed with apples.

DIRECTIONS

Rub lamb with lemon juice inside and out. Wrap apples in bacon slices; secure with a clove. Stuff lamb with apples; secure with skewers. Using paring knife, make small pockets in flesh to insert 3 garlic cloves, each side of lamb. Rub lamb with mixture of salt, pepper, ginger; brush with hot butter. Place lamb on rack in roasting pan. Roast 2 hours at 375°, basting every 15 minutes with hot apple juice. Thicken gravy with cream. Strain gravy; pour over lamb. Cut lamb in thick slices before serving.

Yield, 12 servings

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
Subscribe for free
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Liberal visions of Catholicism: Kickstarter and the world's largest NGO September 1
The Blessed Book of Beasts August 30
Weekend reading August 29
Frustrating the Moral Law August 29
Weep for slaughtered Christians, not for dialogue with Islam August 29

Top Catholic News

Most Important Stories of the Last 30 Days
‘A real via crucis’: Pope Francis, patriarch plead on behalf of Iraq’s Christians CWN - August 8
Hundreds of thousands of Iraqi Christians in flight as Islamic State advances CWN - August 8