Agnello al Forno, or oven-baked lamb, is a classic Italian dish highlighting Mediterranean flavours’ simplicity and depth. Traditionally prepared for Easter, it is equally cherished at family gatherings and festive occasions. Slow roasting brings out the tenderness of the lamb, while fresh rosemary, garlic, and olive oil create an aromatic and savoury profile. This rustic and elegant recipe makes it a perfect centrepiece for special meals.

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Why You Will Love the Agnello al Forno Recipe

This recipe combines simplicity, tradition, and bold flavours, making it a favourite for family meals and special occasions. Slow roasting ensures tender, flavorful lamb that melts in your mouth.

The garlic and rosemary rub infuses deep, aromatic flavour.
Slow roasting creates perfectly tender, juicy meat.
Pan juices reduce into a delicious sauce for serving.
Pairs beautifully with roasted vegetables, potatoes, or polenta.
Ideal for festive dinners, Easter, or Sunday family gatherings.
Leftovers taste even better, perfect for sandwiches or stews.

Ingredients You Will Need

Gather fresh herbs, citrus, and quality lamb to create authentic Agnello al Forno. These carefully chosen ingredients combine to produce a meal with flavour and tradition.

1.5–2 kg (3–4 lb) leg or shoulder of lamb, bone-in
6 garlic cloves, halved or minced
4–6 sprigs fresh rosemary
3–4 sprigs fresh thyme (optional)
Zest of 1 lemon and two lemon wedges
100 ml dry white wine
50 ml extra virgin olive oil
Salt and black pepper to taste
500 g potatoes, cut into wedges
1 large onion, sliced

How to Cook Agnello al Forno

Cooking Agnello al Forno is a step-by-step process of seasoning, marinating, roasting, and resting, ensuring that each stage builds flavour and tenderness in the final dish.

Step 1: Trim and Score

Pat the lamb dry and trim excess fat. Make shallow cuts across the surface to help the seasonings penetrate. Sprinkle generously with salt and black pepper, ensuring the lamb is well coated before marinating.

Step 2: Herb Rub and Marinate

Mix garlic, rosemary, thyme, lemon zest, olive oil, salt, and pepper into a paste. Rub thoroughly into the lamb, cover with foil, and refrigerate for two hours or overnight for maximum flavour.

Step 3: Rest and Preheat

Remove the marinated lamb from the refrigerator about an hour before cooking. Allow it to rest at room temperature. Preheat the oven to 180°C (350°F) to achieve a balanced roast with tender results.

Step 4: Roast Covered

Place the lamb in a roasting pan with onions and white wine. Cover loosely with foil and roast for 60–75 minutes, allowing the meat to cook slowly while developing rich pan juices and aromas.

Step 5: Add Potatoes and Finish

Toss potato wedges with olive oil and garlic, then place them around the lamb. Roast uncovered until potatoes are golden and lamb reaches 60–65°C for medium doneness, ensuring a crisp finish.

Step 6: Rest and Carve

Remove the lamb from the oven and tent with foil. Rest for at least 15 minutes so the juices redistribute. Slice against the grain, drizzle with the pan juices, and garnish with rosemary and lemon.

Agnello al Forno

Agnello al Forno is a classic Italian roast lamb dish, infused with fresh herbs, garlic, and citrus. Tender, aromatic, and full of rustic flavors, it’s perfect for festive dinners or special family meals.

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Prep Time 30

Cook Time 2

Marinate Time 2

Total Time 4 30

Servings: 8 Servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 480

Ingredients Method Notes

Ingredients

1.5 –2 kg 3–4 lb leg or shoulder of lamb, bone-in
6 garlic cloves halved or minced
4 –6 sprigs fresh rosemary
3 –4 sprigs fresh thyme optional
Zest of 1 lemon and 2 lemon wedges
100 ml dry white wine
50 ml extra virgin olive oil
Salt and black pepper to taste
500 g potatoes cut into wedges
1 large onion sliced

Method

Pat lamb dry, trim excess fat, and make shallow cuts. Season generously with salt and black pepper.
Combine garlic, rosemary, thyme, lemon zest, olive oil, salt, and pepper into a paste. Rub over lamb, cover, and refrigerate 2 hours or overnight.
Bring lamb to room temperature 1 hour before cooking. Preheat oven to 180°C (350°F).
Place lamb with onion and white wine in a roasting pan. Cover with foil and roast 60–75 minutes.
Toss potatoes with olive oil and garlic. Surround lamb with potatoes and roast uncovered until golden, lamb reaching 60–65°C for medium doneness.
Remove from oven, tent with foil, rest 15 minutes. Slice against the grain, drizzle with pan juices, garnish with rosemary and lemon.

Notes

Resting the lamb is crucial to retain juices and tenderness. Use bone-in lamb for richer flavor. Adjust cooking time depending on the size and cut of lamb. Leftovers can be sliced thin for sandwiches or pasta dishes.

Serving Tips for Agnello al Forno

Agnello al Forno deserves a thoughtful presentation to complement its rustic elegance and deep flavour. Serve it with the right sides, garnishes, and accompaniments to impress guests and elevate the experience.

Arrange slices of lamb over roasted potatoes and spoon over rich pan juices.
Sprinkle fresh parsley or mint to brighten flavours and add freshness.
Pair with seasonal vegetables, crisp salad, or polenta for balance.
Serve family-style on a platter to create a warm, welcoming atmosphere.

Nutritional Benefits of Agnello al Forno

Lamb is an excellent source of high-quality protein, essential for muscle repair and overall health. It also provides iron, zinc, and vitamin B12, which support blood function and energy metabolism.

When roasted, lamb retains its rich nutrients while excess fat renders out, especially if trimmed before cooking. Pairing the dish with vegetables or legumes enhances fibre, vitamins, and minerals, making Agnello al Forno both nourishing and balanced.

Conclusion

Agnello al Forno is a timeless Italian classic that transforms simple ingredients into a festive centrepiece. Its tender texture, aromatic herbs, and rustic presentation make it the perfect recipe to share during special meals or family gatherings.