{"id":3840,"date":"2026-07-26T14:57:15","date_gmt":"2026-07-26T14:57:15","guid":{"rendered":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/agnello-dalmata-al-forno\/"},"modified":"2026-07-26T14:57:15","modified_gmt":"2026-07-26T14:57:15","slug":"agnello-dalmata-al-forno","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/it\/mondo-della-gastronomia\/piatti-nazionali-croati\/agnello-dalmata-al-forno\/","title":{"rendered":"Agnello dalmata al forno"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.4 \u2014 scoped to this recipe section. *\/\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary{\n  --gj-bg:#f5f2eb;\n  --gj-surface:#fffdfa;\n  --gj-surface-soft:#f8f4ec;\n  --gj-ink:#1d2421;\n  --gj-ink-soft:#414a46;\n  --gj-muted:#656c68;\n  --gj-gold:#8f6318;\n  --gj-gold-deep:#7d4f13;\n  --gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;\n  --gj-night-deep:#18211f;\n  --gj-line:rgba(36,49,46,.12);\n  --gj-line-strong:rgba(36,49,46,.2);\n  --gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book Antiqua\",Georgia,serif;\n  --gj-sans:\"Barlow\",\"Avenir Next\",\"Segoe UI\",Helvetica,Arial,sans-serif;\n  --gj-ease:cubic-bezier(.2,.7,.2,1);\n  position:relative;\n  isolation:isolate;\n  box-sizing:border-box;\n  width:min(1040px,calc(100% - 24px));\n  margin:clamp(12px,2.5vw,30px) auto;\n  padding:clamp(30px,4vw,50px) clamp(18px,4vw,46px) clamp(38px,4.5vw,56px);\n  overflow:hidden;\n  border:1px solid var(--gj-line);\n  border-radius:20px;\n  background:\n    radial-gradient(circle at 4% 0%,rgba(143,99,24,.08),transparent 24rem),\n    var(--gj-bg);\n  box-shadow:0 18px 52px rgba(36,49,46,.085);\n  color:var(--gj-ink);\n  font-family:var(--gj-sans);\n  font-size:16px;\n  font-weight:400;\n  line-height:1.64;\n  text-rendering:optimizeLegibility;\n  -webkit-font-smoothing:antialiased;\n  content-visibility:auto;\n  contain-intrinsic-size:3800px;\n}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary *,\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary *::before,\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary *::after{box-sizing:border-box}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd){margin:0;padding:0}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary :where(img){max-width:100%}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-serif{font-family:var(--gj-serif);font-style:italic;font-weight:400}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary ::selection{background:var(--gj-gold-soft);color:var(--gj-night-deep)}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary :where(a){color:var(--gj-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.16em}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary :where(a:focus-visible){outline:3px solid rgba(143,99,24,.28);outline-offset:3px;border-radius:4px}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary:lang(ar) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary:lang(zh-Hans) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary:lang(ja) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary:lang(ko) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote){font-style:normal}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary:lang(ar) :where(.gj-title,.gj-title-accent,.gj-sec h3,.gj-rail h3,.gj-eyebrow,.gj-rail-kicker,.gj-stage,.gj-close-kicker,.gj-fact dt,.gj-nutri-row dt){letter-spacing:0;text-transform:none}\n\n\/* Header *\/\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-masthead{max-width:880px;margin-bottom:clamp(22px,3vw,30px)}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-eyebrow{display:flex;align-items:center;gap:9px;margin-bottom:12px;color:var(--gj-gold-deep);font-size:10.5px;font-weight:700;letter-spacing:.18em;line-height:1.4;text-transform:uppercase}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-eyebrow::before{content:\"\";width:26px;height:1px;flex:0 0 auto;background:currentColor}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-title{max-width:900px;margin-bottom:14px;color:var(--gj-ink);font-size:clamp(36px,5.2vw,58px);font-weight:650;letter-spacing:-.038em;line-height:1.02;text-wrap:balance}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-title-main,\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-title-accent{display:block}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-title b{font-weight:750}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-title-accent{max-width:820px;margin-top:7px;color:var(--gj-gold);font-size:.61em;letter-spacing:-.018em;line-height:1.1}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-sub{max-width:770px;margin-bottom:17px;color:var(--gj-ink-soft);font-size:clamp(15.5px,1.65vw,17.5px);line-height:1.62;text-wrap:pretty}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-meta{display:flex;flex-wrap:wrap;align-items:center;gap:6px 0;list-style:none;color:var(--gj-muted);font-size:13px}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-meta li{display:inline-flex;align-items:center;white-space:nowrap}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-meta li+li::before{content:\"\";width:3px;height:3px;margin:0 10px;border-radius:50%;background:var(--gj-gold);opacity:.7}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-meta strong{margin-inline-start:4px;color:var(--gj-ink);font-weight:650}\n\n\/* Facts *\/\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-facts{display:grid;grid-template-columns:repeat(6,minmax(0,1fr));gap:1px;margin-bottom:clamp(22px,3vw,30px);padding:1px;overflow:hidden;border-radius:14px;background:var(--gj-line);box-shadow:0 8px 24px rgba(36,49,46,.045)}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-fact{min-width:0;padding:12px 14px;background:rgba(255,253,250,.9)}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-fact dt{margin-bottom:3px;color:var(--gj-muted);font-size:9.5px;font-weight:700;letter-spacing:.14em;line-height:1.35;text-transform:uppercase}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-fact dd{color:var(--gj-ink);font-size:15px;font-weight:650;line-height:1.3;white-space:nowrap}\n\n\/* Hero *\/\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-hero{position:relative;margin-bottom:clamp(40px,5vw,54px);overflow:hidden;border:1px solid rgba(255,255,255,.5);border-radius:16px;background:var(--gj-gold-soft);box-shadow:0 14px 38px rgba(36,49,46,.09)}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-hero::after{content:\"\";position:absolute;inset:58% 0 0;pointer-events:none;background:linear-gradient(to bottom,transparent,rgba(13,19,18,.32))}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-hero img{display:block;width:100%;height:auto;aspect-ratio:16\/9;object-fit:cover}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-hero figcaption{position:absolute;z-index:1;inset-inline:13px;bottom:13px;width:fit-content;max-width:min(610px,calc(100% - 26px));padding:8px 11px;border:1px solid rgba(255,255,255,.15);border-radius:8px;background:rgba(24,33,31,.72);color:rgba(255,255,255,.9);font-size:12px;line-height:1.45;backdrop-filter:blur(10px)}\n\n\/* Section headings *\/\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-section{scroll-margin-top:20px}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-sec{display:grid;grid-template-columns:28px auto minmax(30px,1fr);align-items:center;gap:10px;margin-bottom:18px}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-sec-num{min-width:28px;color:var(--gj-gold);font-family:var(--gj-serif);font-size:14px;font-style:italic;line-height:1}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-sec h3{color:var(--gj-ink);font-size:clamp(21px,2.6vw,27px);font-weight:650;letter-spacing:-.02em;line-height:1.2;text-wrap:balance}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-sec::after{content:\"\";height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n\n\/* Intro *\/\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-intro{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-intro-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:0 42px}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-copy-col{min-width:0}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-intro p{margin-bottom:14px;color:var(--gj-ink-soft);font-size:15px;line-height:1.74;text-wrap:pretty}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-intro p:last-child{margin-bottom:0}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-intro .gj-dropcap::first-letter{float:inline-start;margin-block-start:.09em;margin-inline-end:.14em;color:var(--gj-gold);font-family:var(--gj-serif);font-size:3.75em;font-style:italic;line-height:.72}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-pull{margin:20px 0 22px;padding-block:5px;padding-inline:19px 0;border-inline-start:2px solid var(--gj-gold);color:var(--gj-night);font-family:var(--gj-serif);font-size:clamp(17.5px,1.8vw,20px);font-style:italic;line-height:1.48}\n\n\/* Timeline *\/\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-rail{position:relative;margin-bottom:clamp(42px,5vw,56px);padding:clamp(22px,3vw,28px);overflow:hidden;border:1px solid rgba(255,255,255,.08);border-radius:16px;background:linear-gradient(135deg,var(--gj-night),var(--gj-night-deep));color:#f3efe7;box-shadow:0 14px 38px rgba(24,33,31,.13)}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-rail::before{content:\"\";position:absolute;inset:0 0 auto;height:2px;background:linear-gradient(90deg,transparent,#c9a55c 20%,#c9a55c 80%,transparent)}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-rail-head{display:grid;grid-template-columns:minmax(0,1fr) auto;gap:14px;align-items:end;margin-bottom:20px}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-rail-kicker{margin-bottom:4px;color:#d5b66f;font-size:9.5px;font-weight:700;letter-spacing:.17em;text-transform:uppercase}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-rail h3{color:#f7f3eb;font-size:clamp(19px,2.4vw,24px);font-weight:600;letter-spacing:-.015em;line-height:1.2}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-rail-total{color:#d3cec3;font-size:12px;white-space:nowrap}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-rail-track{position:relative;display:grid;grid-template-columns:repeat(4,minmax(0,1fr));gap:14px;list-style:none}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-rail-track::before{content:\"\";position:absolute;top:5px;inset-inline:7px;height:1px;background:rgba(255,255,255,.19)}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-rail-stop{position:relative;min-width:0;padding-top:20px}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-rail-stop::before{content:\"\";position:absolute;top:0;inset-inline-start:2px;width:11px;height:11px;border:2px solid #c9a55c;border-radius:50%;background:var(--gj-night-deep);box-shadow:0 0 0 4px rgba(201,165,92,.07)}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-rail-stop time{display:block;margin-bottom:2px;color:#d8ba77;font-family:var(--gj-serif);font-size:15px;font-style:italic}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-rail-stop span{display:block;color:#c9c5bb;font-size:12.5px;line-height:1.5}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-rail-sum{margin-top:20px;padding-top:16px;border-top:1px solid rgba(255,255,255,.13);color:#c9c5bb;font-size:13.5px;line-height:1.62}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-rail-sum strong{color:#f5f1e9;font-weight:650}\n\n\/* Ingredients, practical notes and nutrition *\/\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-ing-wrap,\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-steps-wrap,\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-practical,\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-nutri{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-ing-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:14px}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-ing-col{display:grid;gap:14px;align-content:start;min-width:0}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-ing-group{position:relative;overflow:hidden;border:1px solid var(--gj-line);border-radius:14px;background:rgba(255,253,250,.88);box-shadow:0 7px 22px rgba(36,49,46,.04);transition:border-color 220ms var(--gj-ease),box-shadow 220ms var(--gj-ease)}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-ing-group::before{content:\"\";position:absolute;inset:0 0 auto;height:2px;background:linear-gradient(90deg,var(--gj-gold),rgba(143,99,24,.16))}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-ing-group h4{padding:17px 20px 11px;color:var(--gj-night);font-family:var(--gj-serif);font-size:17.5px;font-style:italic;font-weight:400;line-height:1.35}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-ing-group ul{list-style:none}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-ing-group li{position:relative;padding:10px 20px;padding-inline-start:36px;border-top:1px solid var(--gj-line);color:var(--gj-ink-soft);font-size:14px;line-height:1.48}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-ing-group li::before{content:\"\";position:absolute;top:1.27em;inset-inline-start:20px;width:5px;height:5px;border:1px solid var(--gj-gold);transform:rotate(45deg)}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-ing-group li strong{color:var(--gj-ink);font-weight:650}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-ing-group li em{display:block;margin-top:2px;color:var(--gj-muted);font-size:12.5px;font-style:normal;line-height:1.45}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-ing-note{position:relative;padding:16px 18px;padding-inline-start:47px;border:1px solid rgba(143,99,24,.17);border-radius:13px;background:linear-gradient(135deg,var(--gj-gold-soft),#f8efe0);color:#57441f;font-size:13px;line-height:1.58}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-ing-note::before{content:\"i\";position:absolute;top:16px;inset-inline-start:17px;display:grid;width:20px;height:20px;place-items:center;border:1px solid rgba(125,79,19,.4);border-radius:50%;color:var(--gj-gold-deep);font-family:var(--gj-serif);font-size:13px;font-style:italic}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-ing-note strong{color:#453514;font-weight:700}\n\n\/* Steps *\/\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-steps-wrap{counter-reset:gj-step}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-stage{display:flex;align-items:center;gap:9px;margin:24px 0 9px;color:var(--gj-gold-deep);font-size:10.5px;font-weight:750;letter-spacing:.16em;line-height:1.4;text-transform:uppercase}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-stage:first-of-type{margin-top:0}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-stage span{display:grid;width:24px;height:24px;place-items:center;border:1px solid rgba(143,99,24,.24);border-radius:50%;background:rgba(255,253,250,.65);font-size:8.5px;letter-spacing:0}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-stage::after{content:\"\";flex:1;height:1px;background:linear-gradient(90deg,var(--gj-line-strong),transparent)}\n#recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-steps{display:grid;list-style:none;border-top:1px solid 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.gj-steps>li::before{color:#000}\n  #recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-facts,\n  #recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-nutri-row,\n  #recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-ing-grid,\n  #recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-info-grid,\n  #recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-fact,\n  #recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-nutri-row>div,\n  #recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-ing-group,\n  #recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-info-card,\n  #recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-steps>li,\n  #recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-pull,\n  #recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-rail,\n  #recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-close{break-inside:avoid;box-shadow:none}\n  #recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-rail{background:#fff;color:#000;border:1px solid #999}\n  #recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-rail *{color:#111!important}\n  #recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}\n}\n<\/style>\n<section id=\"recipe-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\" lang=\"it\" dir=\"ltr\" aria-labelledby=\"recipe-title-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Cucina croata \u00b7 Secondo piatto \u00b7 Ricetta<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\"><span class=\"gj-title-main\"><b>Agnello dalmata al forno<\/b> con patate dorate<\/span><span class=\"gj-title-accent gj-serif\">profumato con rosmarino, aglio e vino bianco<\/span><\/h2>\n    <p class=\"gj-sub\">Pezzi di agnello con osso arrostiscono sopra patate dorate con rosmarino, aglio e vino bianco, finch\u00e9 la carne \u00e8 succosa e il fondo ben ristretto.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Informazioni principali sulla ricetta\"><li>Categoria: <strong>Secondo piatto<\/strong><\/li><li>Cucina: <strong>Croata<\/strong><\/li><li>Metodo: <strong>Arrostitura al forno<\/strong><\/li><li>Difficolt\u00e0: <strong>Media<\/strong><\/li><\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Tempi, quantit\u00e0 e calorie\"><div class=\"gj-fact\"><dt>Porzioni<\/dt><dd>6 porzioni<\/dd><\/div>\n<div class=\"gj-fact\"><dt>Preparazione<\/dt><dd>25 min<\/dd><\/div>\n<div class=\"gj-fact\"><dt>Cottura<\/dt><dd>1 h 40 min<\/dd><\/div>\n<div class=\"gj-fact\"><dt>Riposo<\/dt><dd>15 min<\/dd><\/div>\n<div class=\"gj-fact\"><dt>Totale<\/dt><dd>2 h 20 min<\/dd><\/div>\n<div class=\"gj-fact\"><dt>Per porzione<\/dt><dd>\u2248 720 kcal<\/dd><\/div><\/dl>\n  <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Roast-Lamb-with-Potatoes-and-Rosemary-3.webp\" alt=\"Teglia ovale con agnello arrosto, patate dorate e rametto di rosmarino\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Agnello dalmata al forno con patate dorate, aglio, rosmarino e fondo di vino bianco.<\/figcaption><\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">\n  <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">Contesto, gusto e tecnica<\/h3><\/div>\n  <div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">L\u2019agnello al forno con patate \u00e8 un piatto da portata, costruito perch\u00e9 carne e contorno cuociano nello stesso recipiente e si scambino sapore. Nella cucina dalmata la combinazione richiama pranzi familiari e occasioni in cui una teglia pu\u00f2 arrivare al centro della tavola senza ulteriori salse. Il rosmarino, l\u2019aglio e il vino bianco restano riconoscibili, ma non devono coprire la qualit\u00e0 della carne. La tecnica proposta usa pezzi con osso di dimensioni simili, cos\u00ec la doratura esterna e la cottura interna avanzano con un ritmo prevedibile.<\/p>\n<blockquote class=\"gj-pull\">La prima fase cuoce con umidit\u00e0; la seconda scoperta trasforma succhi e grasso in doratura.<\/blockquote>\n<p>Le patate non vengono semplicemente sistemate sotto l\u2019agnello. Prima ricevono sale, olio e una breve precottura in acqua, sufficiente a intaccare la superficie senza ammorbidire il centro. Questa scelta crea bordi pi\u00f9 ruvidi, pronti a trattenere il grasso e il fondo di cottura. In forno, i pezzi disposti con spazio fra loro arrostiscono invece di lessare. Il lato tagliato pi\u00f9 ampio resta a contatto con la teglia calda, mentre la carne occupa il centro e cede succhi durante la prima fase coperta.<\/p>\n<p>Una copertura iniziale protegge l\u2019agnello e permette al calore di penetrare senza asciugare la superficie. Il vino e il brodo formano vapore e sciolgono i residui aromatici sul fondo. Nella seconda parte la teglia viene scoperta e la temperatura sale leggermente: la pelle prende colore, le patate caramellano e il liquido si concentra. Girare continuamente la carne impedirebbe una doratura stabile. Basta un solo controllo a met\u00e0, con un cucchiaio di fondo distribuito sulle parti pi\u00f9 asciutte.<\/p><\/div><div class=\"gj-copy-col\"><p>La temperatura interna offre un riferimento pi\u00f9 affidabile del colore. Per un arrosto di agnello in pezzi interi il centro deve raggiungere almeno 63 \u00b0C e riposare tre minuti; questa preparazione, ricca di tessuto connettivo e destinata a una consistenza morbida, viene portata pi\u00f9 vicino a 72\u201375 \u00b0C nelle parti carnose. Il termometro non deve toccare l\u2019osso. Un pezzo pronto oppone poca resistenza alla forchetta, ma conserva succhi chiari e non si sfalda come uno stufato.<\/p>\n<p>Il sale viene applicato prima della cottura, idealmente trenta minuti in anticipo, cos\u00ec la superficie ha tempo di assorbirlo. L\u2019aglio resta in spicchi schiacciati e non tritato: in questo modo profuma il fondo senza bruciare. Il rosmarino fresco viene diviso fra patate e carne; una parte pu\u00f2 essere rimossa prima del servizio se gli aghi risultano scuri. Il limone non \u00e8 necessario, perch\u00e9 il vino porta gi\u00e0 acidit\u00e0 e il piatto deve mantenere un profilo rotondo e tostato.<\/p>\n<p>Dopo il forno, il riposo avviene fuori dalla teglia, coprendo la carne in modo leggero. Le patate possono restare nel calore residuo e ricevere l\u2019ultima riduzione del fondo. Tagliare subito disperderebbe succhi e raffredderebbe il contorno. Il risultato corretto mostra pelle brunita, carne umida vicino all\u2019osso e patate dorate sui lati, con un velo di sugo e rosmarino. Un\u2019insalata verde o verdure lessate bastano per bilanciare un piatto gi\u00e0 completo.<\/p>\n<p>Il fondo della teglia va osservato durante l\u2019ultima mezz\u2019ora. Se evapora troppo presto, entrano 60\u201380 ml di brodo caldo versati lungo il bordo; se rimane abbondante, la carne pu\u00f2 essere tolta e le patate lasciate per alcuni minuti nel forno pi\u00f9 caldo. Questa correzione separata protegge la cottura dell\u2019agnello e permette di portare il sugo alla densit\u00e0 desiderata senza asciugare la parte magra.<\/p><\/div><\/div>\n<\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">\n  <div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Sequenza di lavoro e tempi reali<\/p><h3 id=\"recipe-timeline-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">Ritmo della preparazione<\/h3><\/div><p class=\"gj-rail-total\">Totale: 2 h 20 min<\/p><\/div>\n  <ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time>0:00<\/time><span>Condimento dell\u2019agnello e sbollentatura delle patate.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time>0:25<\/time><span>Composizione della teglia con vino, brodo e aromi.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time>0:35<\/time><span>Prima cottura coperta per ammorbidire carne e patate.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time>1:35<\/time><span>Doratura scoperta e concentrazione del fondo.<\/span><\/li>\n<li class=\"gj-rail-stop\"><time>2:05<\/time><span>Riposo della carne e finitura delle patate nel sugo.<\/span><\/li><\/ol>\n  <p class=\"gj-rail-sum\"><strong>Ricetta in breve.<\/strong> Le patate vengono sbollentate brevemente, scolate e condite con olio, sale e rosmarino. I pezzi di agnello, salati e pepati, vengono sistemati sopra il contorno con aglio, vino bianco e brodo. La teglia cuoce prima coperta, cos\u00ec il calore penetra e la carne resta umida; in seguito viene scoperta a temperatura pi\u00f9 alta per concentrare il fondo e ottenere una superficie brunita. La parte pi\u00f9 spessa dell\u2019agnello deve raggiungere almeno 63 \u00b0C, con un riposo di almeno tre minuti, mentre una consistenza pi\u00f9 morbida si ottiene intorno a 72\u201375 \u00b0C. Dopo quindici minuti di riposo, carne e patate vengono servite con il loro sugo ristretto.<\/p>\n<\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">\n  <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">Ingredienti<\/h3><\/div>\n  <div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\"><h4 id=\"recipe-ing-1-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">Per l\u2019agnello<\/h4><ul><li><strong>2,2 kg di agnello con osso in 6 pezzi<\/strong><em>Spalla e coscia in pezzi di spessore simile.<\/em><\/li><li><strong>18 g di sale fino<\/strong><\/li><li><strong>1 cucchiaino di pepe nero macinato<\/strong><\/li><li><strong>5 spicchi d\u2019aglio, schiacciati<\/strong><\/li><li><strong>4 rametti di rosmarino fresco<\/strong><\/li><li><strong>120 ml di vino bianco secco<\/strong><\/li><li><strong>250 ml di brodo di carne non troppo salato<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-2-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\"><h4 id=\"recipe-ing-2-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">Per le patate<\/h4><ul><li><strong>1,5 kg di patate a pasta gialla<\/strong><em>Tagliate in spicchi grandi.<\/em><\/li><li><strong>60 ml di olio extravergine d\u2019oliva<\/strong><\/li><li><strong>6 g di sale fino<\/strong><\/li><li><strong>2 rametti di rosmarino fresco<\/strong><\/li><li><strong>\u00bd cucchiaino di pepe nero macinato<\/strong><\/li><\/ul><\/section><\/div><div class=\"gj-ing-col\"><aside class=\"gj-ing-note\"><strong>Allergeni e sicurezza.<\/strong> Non contiene glutine, uova o latticini negli ingredienti indicati. Controllare il brodo per sedano o altri allergeni dichiarati e verificare che il vino sia adatto alle esigenze individuali.<\/aside><\/div><\/div>\n<\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">\n  <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">Preparazione, passo dopo passo<\/h3><\/div>\n  <h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Preparazione<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Temperare e salare la carne<\/p><p class=\"gj-step-x\">Togliere l\u2019agnello dal frigorifero 30 minuti prima. Asciugarlo, distribuire 18 g di sale e 1 cucchiaino di pepe e lasciarlo riposare mentre si preparano le patate.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Sbollentare le patate<\/p><p class=\"gj-step-x\">Mettere gli spicchi in acqua fredda salata, portare a bollore e cuocere per 6 minuti. Scolare bene e scuotere delicatamente per irruvidire i bordi.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Condire il contorno<\/p><p class=\"gj-step-x\">Mescolare le patate con olio, 6 g di sale, \u00bd cucchiaino di pepe e gli aghi di 2 rametti di rosmarino. Distribuirle in una teglia metallica ampia.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Forno e riposo<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Comporre la teglia<\/p><p class=\"gj-step-x\">Sistemare l\u2019agnello sopra le patate. Aggiungere aglio e rosmarino rimasto, versare vino e brodo ai bordi e coprire bene con un coperchio o foglio di alluminio.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Cuocere coperto<\/p><p class=\"gj-step-x\">Infornare a 180 \u00b0C per 60 minuti. Il liquido deve sobbollire dolcemente e le patate devono iniziare a cedere alla punta del coltello.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Rosolare scoperto<\/p><p class=\"gj-step-x\">Togliere la copertura, alzare a 210 \u00b0C e cuocere per 35\u201345 minuti. Irrorare una sola volta con il fondo e ruotare la teglia se il forno colora in modo irregolare.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Controllare la temperatura<\/p><p class=\"gj-step-x\">Misurare nel punto pi\u00f9 spesso senza toccare l\u2019osso. La carne deve superare 63 \u00b0C; per una consistenza pi\u00f9 morbida proseguire fino a 72\u201375 \u00b0C.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Far riposare e servire<\/p><p class=\"gj-step-x\">Trasferire l\u2019agnello su un vassoio e coprire leggermente per 15 minuti. Mescolare le patate nel fondo, eliminare il grasso in eccesso e servire insieme.<\/p><\/div><\/li><\/ol>\n<\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">\n  <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">Servizio, conservazione e modifiche pratiche<\/h3><\/div>\n  <div class=\"gj-info-grid\">\n    <section class=\"gj-info-card\"><h4>Servizio e abbinamenti<\/h4><p>Portare la teglia in tavola con un\u2019insalata verde, bietole lessate o cavolo condito con aceto. Un vino rosso dal corpo medio accompagna il fondo tostato senza accentuare il grasso.<\/p><\/section>\n    <section class=\"gj-info-card\"><h4>Conservazione e riscaldamento<\/h4><p>Raffreddare entro 2 ore e conservare carne e patate in frigorifero per 3\u20134 giorni. Riscaldare coperto a 160 \u00b0C con poco brodo fino a raggiungere 74 \u00b0C. Si pu\u00f2 congelare la carne per 2 mesi; le patate perderanno parte della crosta.<\/p><\/section>\n    <section class=\"gj-info-card\"><h4>Quattro variazioni utilizzabili<\/h4><ul><li>Usare soltanto spalla di agnello per una consistenza pi\u00f9 uniforme e succosa.<\/li><li>Sostituire met\u00e0 delle patate con cipolle piccole o carote grandi.<\/li><li>Aggiungere 100 g di olive negli ultimi 20 minuti di cottura scoperta.<\/li><li>Usare timo fresco al posto di met\u00e0 del rosmarino per un aroma pi\u00f9 delicato.<\/li><\/ul><\/section>\n    <section class=\"gj-info-card\"><h4>Tre osservazioni di cucina<\/h4><ol><li>Una teglia troppo piccola produce vapore e impedisce alle patate di dorare.<\/li><li>Il brodo va versato ai bordi, non sulla pelle gi\u00e0 asciugata e salata.<\/li><li>Il riposo \u00e8 necessario anche dopo una cottura lunga: limita la perdita di succhi al taglio.<\/li><\/ol><\/section>\n    <section class=\"gj-info-card gj-info-card--wide\"><h4>Attrezzatura necessaria<\/h4><ul><li>Teglia metallica ampia con bordo alto<\/li><li>Pentola per sbollentare le patate<\/li><li>Termometro a lettura istantanea<\/li><li>Pinza robusta<\/li><li>Vassoio per il riposo<\/li><\/ul><\/section>\n  <\/div>\n<\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">\n  <div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-it-hr-dalmatian-roast-lamb-with-potatoes-and-rosemary\">Valori nutrizionali per porzione<\/h3><\/div>\n  <dl class=\"gj-nutri-row\">\n    <div><dt>Calorie<\/dt><dd>\u2248 720 kcal<\/dd><\/div><div><dt>Carboidrati<\/dt><dd>\u2248 42 g<\/dd><\/div><div><dt>Proteine<\/dt><dd>\u2248 50 g<\/dd><\/div><div><dt>Grassi<\/dt><dd>\u2248 38 g<\/dd><\/div><div><dt>Fibre<\/dt><dd>\u2248 5 g<\/dd><\/div><div><dt>Sodio<\/dt><dd>\u2248 680 mg<\/dd><\/div>\n  <\/dl>\n  <p class=\"gj-nutri-cap\"><strong>Porzione:<\/strong> 1 porzione con patate (circa 550 g). <strong>Allergeni principali:<\/strong> Non contiene glutine, uova o latticini negli ingredienti indicati. Controllare il brodo per sedano o altri allergeni dichiarati e verificare che il vino sia adatto alle esigenze individuali. Valori stimati con dati standard; il risultato reale varia secondo marche, rifilatura, assorbimento e porzionatura.<\/p>\n<\/section>\n  <footer class=\"gj-close\"><p class=\"gj-close-kicker\">Risultato finale<\/p><p class=\"gj-close-quote\">Carne umida vicino all\u2019osso, patate croccanti ai bordi e un fondo corto al rosmarino.<\/p><p class=\"gj-close-copy\">La cottura in due fasi evita il compromesso fra tenerezza e colore. 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