Agnello Alla Fiorentina (Lamb Florentine Style)

May 10, 2023May 10, 20230 2

Lamb Florentine Style recipe for a delicious dinner

Agnello Alla Fiorentina (Lamb Florentine Style)

by The Chefin Main

Prep

15 min

Cook

50 min

Ready In

65 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

520

Sugar

Fat

35g

Agnello Alla Fiorentina, or Lamb Florentine Style, is a classic Italian dish that originated in Tuscany. The dish is made with tender baby lamb that is seasoned with flavorful pancetta or prosciutto, garlic, and sage. These ingredients are cooked together in a white wine sauce until the lamb is cooked to perfection. This dish is perfect for a romantic dinner or to impress guests at a dinner party.

Instructions

1.	Preheat your oven to 350 degrees F.
2.	Season the lamb with salt and pepper.
3.	Add the olive oil to a large skillet and set it over medium-high heat.
4.	Add the lamb to the skillet and brown it on all sides.
5.	Remove the lamb from the skillet.
6.	Add the pancetta or prosciutto to the skillet and cook it until it is crispy.
7.	Add the garlic and sage to the skillet and cook for an additional minute.
8.	Deglaze the pan with white wine and let it simmer for a minute.
9.	Add the lamb back to the skillet and spoon the sauce over it.
10.	Transfer the skillet to the oven and bake for 30-40 minutes, or until the lamb is cooked to your liking.

PROS

This lamb dish is flavorful and tender, making it a great option for a fancy dinner or special occasion.

It is relatively easy to prepare and can be a crowd-pleaser.

CONS

Lamb can be a bit expensive and the cooking time can be longer than other meats, so it may not be the most budget-friendly or time-efficient option for a weeknight dinner.

HEALTH & BENEFITS

Lamb is a great source of protein and is also high in a number of vitamins and minerals, including iron, zinc, and vitamin B12.
It is important to choose grass-fed lamb whenever possible to ensure the highest quality of meat.

	4 lbs baby lamb
	2 ounces pancetta or 2 ounces prosciutto , diced small
	2 medium garlic cloves , chopped
	6 fresh sage leaves ( more or less ) or 6 dried sage
	1/4 cup olive oil
	1 cup dry white wine
	salt & pepper