Agniello Recipe

Prepare lamb

Pat the lamb cutlets dry with paper towels. Season both sides evenly with 1 1/2 tsp salt and 1 tsp freshly ground black pepper. Rub the minced garlic and 2 tablespoons chopped rosemary over both sides of the cutlets and drizzle with 2 tablespoons olive oil; let rest at room temperature for 15–20 minutes.

Sear lamb

Heat a large heavy skillet (cast iron recommended) over medium-high heat until very hot. Add 1 tablespoon unsalted butter and swirl. Place cutlets in the pan in a single layer without crowding (work in two batches if necessary). Sear for 2–3 minutes per side for medium-rare (internal temp ~57°C/135°F), or longer for desired doneness, spooning pan juices over the meat. Transfer seared cutlets to a warm plate and tent loosely with foil to rest while you make the sauce (reserve any browned bits in the pan).

Sweat aromatics

Reduce heat to medium. Add 3 tablespoons unsalted butter to the same skillet used for the lamb. When butter foams, add the finely chopped shallot and thinly sliced garlic and sauté until softened and translucent, about 2–3 minutes, scraping up browned bits from the bottom of the pan.

Deglaze with wine

Add the 2 rosemary sprigs to the pan and pour in 150 ml dry white wine. Increase heat to medium-high and bring to a simmer. Use a wooden spoon to scrape up any fond from the pan. Reduce the wine by about half, 3–4 minutes.

Add stock and reduce

Add 150 ml chicken or lamb stock and continue to simmer until the liquid has reduced by roughly one-third, about 4–5 minutes, concentrating the flavors.

Finish sauce

Lower heat to low. Remove and discard the rosemary sprigs. Stir in 1 tablespoon fresh lemon juice and season with 1/2 tsp salt and 1/2 tsp black pepper. Off the heat, whisk in the 30 g cold cubed unsalted butter a few pieces at a time to emulsify and slightly thicken the sauce, creating a glossy finish. Taste and adjust seasoning with additional salt, pepper or lemon as needed.

Combine and rest

Return the rested lamb cutlets and any accumulated juices to the pan, spoon the sauce over them and warm for 30–45 seconds on low (do not overcook). Remove from heat.

Arrange lamb cutlets on a warmed platter. Spoon extra sauce over the cutlets, sprinkle with chopped fresh parsley and serve with lemon wedges alongside for squeezing. Recommended accompaniments: roasted potatoes or polenta and seasonal greens.