Agnello Al Forno
Indulge in the rustic elegance of **Agnello Al Forno**, a classic Italian roasted lamb dish that’s perfect for special occasions and Sunday dinners. Featuring a tender, bone-in leg of lamb infused with the earthy aromatics of fresh rosemary, garlic, and zesty lemon, this recipe showcases the beauty of simple, high-quality ingredients. The lamb is roasted to golden perfection atop a bed of hearty new potatoes and sweet carrots, which soak up the flavorful juices enhanced by a splash of dry white wine. With only 30 minutes of prep time and effortless oven roasting, this centerpiece dish is both impressive and approachable. Serve it with the pan juices drizzled on top for a mouthwatering meal that celebrates the true essence of Italian comfort food.
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Recipe Information
Ingredients
- 2 kg bone-in leg of lamb
- 6 garlic cloves
- 4 fresh rosemary sprigs
- 60 ml olive oil
- 250 ml dry white wine
- 1 tbsp lemon zest
- 2 tsp sea salt
- 1 tsp freshly ground black pepper
- 1 kg new potatoes
- 4 carrots
Instructions
Preheat your oven to 180°C (350°F).
Pat the leg of lamb dry with paper towels, then use a sharp knife to make several small incisions all over the lamb.
Peel the garlic cloves and slice them into thin slivers. Insert a garlic sliver and a small sprig of rosemary into each incision.
Rub the lamb all over with olive oil, lemon zest, sea salt, and freshly ground black pepper.
Place the lamb in a large roasting dish. Pour the dry white wine around the base of the lamb.
Peel and roughly chop the potatoes and carrots into chunks, then arrange them around the lamb in the roasting dish. Drizzle with a little olive oil and season with salt and pepper.
Cover the roasting dish with aluminum foil and roast for 1 hour.
After 1 hour, remove the foil, baste the lamb with the pan juices, and continue roasting uncovered for another 45-60 minutes, or until the lamb is golden brown and the internal temperature reaches 60-65°C (140-150°F) for medium-rare.
Remove the lamb from the oven and let it rest for 15 minutes before carving. Cover loosely with foil to keep warm.
Serve the lamb sliced alongside the roasted vegetables and pour any remaining pan juices over the top for extra flavor.
Nutrition Facts
Calories |
5618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 328.4 g | 421% | |
| Saturated Fat | 120.1 g | 600% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1560 mg | 520% | |
| Sodium | 5347 mg | 232% | |
| Total Carbohydrate | 192.3 g | 70% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 11.2 g | ||
| Protein | 433.9 g | 868% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 425 mg | 33% | |
| Iron | 40.5 mg | 225% | |
| Potassium | 9959 mg | 212% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
