Agnello al Forno con Carciofi e Erbe Aromatiche
Baked Lamb with Artichokes and Aromatic Herbs
Yes, keto as served. About 7g net carbs per serving.
What it is
Tender cuts of lamb (e.g., shoulder or leg) are slow-baked to perfection with fresh artichoke hearts, garlic, a splash of dry white wine, and a fragrant medley of Mediterranean herbs such as rosemary, thyme, and mint. A hearty and flavorful dish, especially popular in Roman cuisine.
Key ingredients
Lamb cuts (shoulder, leg), fresh artichokes, garlic, dry white wine, extra virgin olive oil, fresh rosemary, fresh thyme, fresh mint, salt, black pepper.
Optional tweaks
Ensure no potatoes or other starchy root vegetables are added to the baking pan, as this is a common addition in traditional recipes.
Say this to the waiter (Italian)
Per l'Agnello al Forno, per favore, senza patate o altre verdure amidacee nella teglia.
For the Agnello al Forno, please ensure no potatoes or other starchy root vegetables are added to the baking pan.
Watch out for
Potatoes are often included in traditional preparations of baked lamb and artichokes. Explicitly request their omission.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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