Piazza Vittorio Alfieri nr.18 - 14100 Asti
+39 0141 53.07.01

Portions: 4 

  • 900 gr. of leg already boned
  • 5 cloves of garlic
  • 2,5 dl. of extra-virgin olive oil
  • 6 rosemary sprigs
  • 1 spoon of chopped parsley
  • 3 dl. of white wine
  • salt and pepper q.b.
  • 500 gr. of peeled potatoes
  • 600 gr. of asparagus

Macelleria CAFFA - Agnello al forno con patate


Heat the oven to 160°C. Cut the lamb fairings into pieces about 2 cm high. Sift the rosemary, divide the garlic cloves in half and mix in a boulle. Add the oil and transfer to a baking sheet. Bake for about twenty minutes and pour in the wine, bake again for 5 minutes. Pull the pan again from the heat, turn all the pieces and make them brown. Cut the potatoes into wedges, season with salt and pepper, a little chopped parsley, two tablespoons of Grana Padano and a few cloves of garlic and oil, and bake over medium heat.

Clean the asparagus, wash and tie them with string, boil them in a little water and when they are cooked, dish them all hot and garnish with parsley and rosemary.

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