Description
Agnello al Forno is a traditional Italian roasted lamb dish with potatoes, garlic, and rosemary, slow-roasted until tender and flavorful, with crispy potatoes absorbing rich pan juices for a comforting Mediterranean-style meal.
Ingredients
- 800g lamb shoulder or leg
- 500g potatoes, peeled and cut into chunks
- 3 garlic cloves, crushed
- 2 sprigs fresh rosemary
- 4 tablespoons olive oil
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano (optional)
- 120 ml water or light vegetable broth
Instructions
- Preheat oven to 180°C and lightly grease a baking dish.
- Cut potatoes into even chunks and pat lamb dry.
- Place lamb in the center of the dish and arrange potatoes around it.
- Add garlic and rosemary over the lamb and potatoes.
- Drizzle with olive oil and season with salt, pepper, and oregano.
- Pour water or broth into the dish.
- Roast for 1 hour to 1 hour 30 minutes, depending on lamb size.
- Baste and turn potatoes every 25–30 minutes.
- Remove when lamb is tender and golden and potatoes are crisp.
- Rest for 10 minutes before slicing and serving.
Notes
- Marinating lamb ahead of time enhances flavor.
- Add carrots or onions for extra sweetness.
- Use thyme or sage as alternative herbs.
- Basting helps keep meat juicy and flavorful.
- Let meat rest before slicing for best texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15–30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 115 mg
