
Dish
Agnello al rafano
Lamb with horseradish
Agnello al rafano is made by marinating lamb chops in a mixture of olive oil, garlic, rosemary, and lemon juice. The chops are then grilled or roasted until they are cooked to the desired level of doneness. The dish is typically served with a horseradish sauce made with sour cream, horseradish, and lemon juice. It can be served with a side of roasted vegetables or mashed potatoes.
Origins and history
Agnello al rafano is a traditional Italian dish that has been enjoyed for centuries. It is believed to have originated in the northern regions of Italy, where lamb is a popular meat. The dish is often served during the winter months when lamb is in season.
Dietary considerations
This dish is not suitable for vegetarians or those who do not eat lamb meat. It may also contain dairy depending on the recipe used.
Variations
There are many variations of Agnello al rafano, including those made with different types of meat such as beef or pork. Some recipes also call for the addition of other herbs and spices to the marinade.
Presentation and garnishing
Agnello al rafano is often garnished with fresh rosemary sprigs and lemon wedges. It is typically served on a plate.
Tips & Tricks
To make the horseradish sauce more spicy, some recipes call for the addition of mustard or hot sauce.
Side-dishes
Agnello al rafano is typically served with a side of roasted vegetables or mashed potatoes. It can also be served with a simple green salad.
Drink pairings
This dish pairs well with a full-bodied red wine such as a Cabernet Sauvignon or a Syrah.
Delicious Agnello al rafano recipes
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