Description

Agnello al Forno is a classic Italian baked lamb dish where tender chunks of lamb shoulder or leg are marinated with garlic, fresh herbs, olive oil, lemon juice, and white wine, then slow-roasted with potatoes and onions until golden and flavorful. This comforting recipe highlights the rich flavors and succulent texture of the lamb paired with perfectly roasted vegetables.

Ingredients

Lamb and Marinade

2.5 lbs bone-in lamb shoulder or leg, cut into chunks
4 cloves garlic, minced
2 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme (or 1 tsp dried thyme)
1/4 cup extra virgin olive oil
Juice of 1 lemon
1/2 cup dry white wine
Salt and freshly ground black pepper, to taste
Optional: 1 tsp crushed red pepper flakes

Vegetables

4 medium potatoes, peeled and cut into wedges
1 large onion, sliced

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Instructions

Prepare the marinade: In a large bowl, combine the minced garlic, chopped rosemary, thyme, olive oil, lemon juice, white wine, salt, pepper, and optional crushed red pepper flakes to create a flavorful marinade base.
Marinate the lamb: Add the lamb chunks to the bowl with the marinade and toss well to coat. Cover the bowl and refrigerate for at least 2 hours or preferably overnight to allow the flavors to penetrate the meat thoroughly.
Preheat the oven: Warm your oven to 375°F (190°C) ensuring it’s ready for roasting your lamb and vegetables.
Combine ingredients in baking dish: Place the marinated lamb pieces, along with the potatoes and sliced onion, into a large baking dish. Pour any leftover marinade evenly over everything to enhance the flavor during baking.
First baking phase: Cover the baking dish tightly with aluminum foil to retain moisture and bake in the preheated oven for 1 hour, allowing the lamb to tenderize and the potatoes to begin cooking.
Final roasting phase: Remove the foil, gently stir the ingredients to ensure even cooking, then bake uncovered for an additional 30 to 40 minutes. This step will brown the lamb beautifully and turn the potatoes golden and crispy on the edges.
Rest and serve: Remove the dish from the oven and let the lamb rest for 5 to 10 minutes to redistribute juices. Garnish with fresh rosemary if desired and serve warm for a delicious, hearty meal.

Notes

Marinating the lamb overnight will deepen the flavors and make the meat more tender.
Bone-in lamb is preferred for richer flavor, but boneless can be used with slight adjustments in cooking time.
Using dry white wine helps tenderize the meat and adds a subtle acidity, but can be omitted for a non-alcoholic version.
Covering the baking dish ensures the lamb remains moist during the initial cooking phase.
Adjust cooking time depending on the size of lamb pieces to avoid overcooking.
Leftovers can be stored refrigerated for up to 3 days and reheated gently.