Agnello da Latte in Tegame sul Forno a Legna

1. 1

   The casserole used there is of primary importance.

2. 2

   The stuff of its compositioncopper, ceramic, terra-cotta, enameled cast ironis less critical than its lid, which must fit tightly, hermetically.

3. 3

   Should this equipment not be in your battery, seal a less-precise cover with a thick paste of flour and water.

4. 4

   Place the lamb in the casserole with the butter and the onion, sprinkling sea salt generously over all.

5. 5

   Cover or seal the casserole and place itlacking a wood-burning stovein a 400 degree oven.

6. 6

   Do not disturb the lid, even momentarily, during the 1 hour it will take for the lamb to cook.

7. 7

   About halfway through the cooking, remove the casserole from the oven and, holding it on either side with protective gloves, give it a few firm shakes to turn the lamb, preventing it from adhering to the pot or cooking too long on one side.

8. 8

   After about 1 hour, remove the casserole from the oven, break its seal or lift its lid, discard the onion, and serve the lambnow of a wonderfully silky textureand its juices over the slices of oven-toasted bread.

* Per serving · 4 servings · Values may vary.

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