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Agnello al forno recipe

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 minutes
Cook Time 2 hours
Marinate Time 2 hours
Total Time 4 hours 30 minutes
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
 

  1. Pat lamb dry, trim excess fat, and make shallow cuts. Season generously with salt and black pepper.
  2. Combine garlic, rosemary, thyme, lemon zest, olive oil, salt, and pepper into a paste. Rub over lamb, cover, and refrigerate 2 hours or overnight.
  3. Bring lamb to room temperature 1 hour before cooking. Preheat oven to 180°C (350°F).
  4. Place lamb with onion and white wine in a roasting pan. Cover with foil and roast 60–75 minutes.
  5. Toss potatoes with olive oil and garlic. Surround lamb with potatoes and roast uncovered until golden, lamb reaching 60–65°C for medium doneness.
  6. 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.