Agnello Al Forno Recipes

Steps:

• Preheat the oven to 450°F.
• Brush the lamb with 2 tablespoons of the oil and season with salt and pepper. Heat a large skillet over medium-high heat. Add one of the lamb racks, fat-side down; brown on all sides, about 6 minutes. Transfer to a roasting pan. Repeat with remaining rack. Reserve skillet with pan juices.
• Roast lamb until an instant-read thermometer inserted into thickest part of the lamb and not touching bone registers 125F to 130F for medium-rare, 18 to 20 minutes.
• Add the remaining tablespoon oil to the skillet with pan juices and heat over medium-high heat. Add the bell pepper, scallion whites, and a pinch of salt and pepper. Cook, stirring occasionally, for 2 minutes.
• Add the broth, bring to a gentle simmer, reduce the heat to medium-low, and cook until the vegetables are tender, about 8 minutes.
• Remove from heat, stir in the scallion greens and marjoram, season to taste with salt and pepper, and cover to keep warm.
• Transfer the lamb to a cutting board, and let rest for 10 minutes. Slice into individual chops and serve with the vegetables and pan juices.

Steps:

• Layer onions, garlic, and potatoes in the slow cooker.
• In a skillet over med-high heat, warm 1 tablespoon oil until very hot; add half the meat and cook until browned on all sides (4-5 minutes); transfer to the cooker.
• Repeat with the remaining oil and meat.
• Add half of the herbs and all of the pepper to the cooker; season to taste with salt.
• Top with the tomatoes and dot with butter.
• Cover and cook on LOW until the lamb is fork-tender, 8-10 hours.
• An hour before the end of cooking time, sprinkle the remaining herbs on top of the meat and vegetables; serve with rice and green salad.