Agnello al Forno (Italian Baked Lamb)

Name: Agnello al Forno (Italian Baked Lamb)
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Cuisine: Italian
Ingredients: 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); 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; 4 medium potatoes, peeled and cut into wedges; 1 large onion, sliced; Optional: 1 tsp crushed red pepper flakes

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Agnello al Forno (Italian Baked Lamb) is a traditional rustic Italian dish I love for its simplicity and bold, comforting flavors. The lamb is marinated in a fragrant blend of garlic, rosemary, thyme, lemon juice, and olive oil, then slowly roasted with potatoes and onions until everything is beautifully golden and tender. It’s the kind of meal I like to serve for a cozy Sunday dinner or a special holiday gathering.

Why You’ll Love This Recipe

I find this dish incredibly satisfying because it combines tender meat with perfectly roasted vegetables in one pan. The marinade infuses the lamb with deep Mediterranean flavor, while the slow roasting method ensures every bite is juicy and flavorful. I also appreciate how versatile it is – it pairs well with a simple salad, crusty bread, or a glass of red wine.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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)

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

4 medium potatoes, peeled and cut into wedges

1 large onion, sliced

Optional: 1 tsp crushed red pepper flakes for a hint of heat

Directions

I start by combining garlic, rosemary, thyme, olive oil, lemon juice, white wine, salt, and pepper in a large bowl to create the marinade.

Then I add the lamb chunks to the bowl, toss them well to coat, cover, and refrigerate for at least 2 hours – overnight is even better.

I preheat the oven to 375°F (190°C).

Next, I arrange the marinated lamb in a large baking dish with the potato wedges and onion slices, pouring any leftover marinade over the top.

I cover the dish with foil and bake for 1 hour.

After that, I remove the foil, stir gently, and bake uncovered for another 30 to 40 minutes, until the lamb is tender and browned and the potatoes are golden.

Once out of the oven, I let the dish rest for 5 to 10 minutes before serving. Sometimes I add a sprinkle of fresh rosemary to finish.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 1 hour 40 minutes

Total Time: 1 hour 55 minutes

Servings: 6 servings

Calories: 510 kcal per serving

Variations

I sometimes swap the lamb for beef or pork if I want a different flavor profile.

Adding chopped carrots or bell peppers gives the dish more color and sweetness.

For a lighter version, I reduce the olive oil slightly and use leaner cuts of lamb.

I occasionally sprinkle in some olives or capers for a salty, briny twist.

If I’m cooking for spice lovers, I’ll double the red pepper flakes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place portions in the oven at 350°F (175°C) covered with foil until warmed through. I find that the microwave works too, though the potatoes stay crispier with oven reheating.

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FAQs

What cut of lamb works best for Agnello al Forno?

I prefer using bone-in shoulder or leg for the most flavor and tenderness after roasting.

Can I marinate the lamb for longer than overnight?

Yes, marinating up to 24 hours enhances the flavor even more.

Is this recipe gluten-free?

Yes, all the ingredients used are naturally gluten-free.

Can I make this dish ahead of time?

I sometimes prepare everything the night before and just pop it in the oven when ready to cook.

What can I serve with Agnello al Forno?

I usually serve it with crusty bread, a light green salad, or steamed green beans to keep things balanced.

Conclusion

Agnello al Forno is one of those traditional dishes I keep coming back to for its rich, homey flavors and easy preparation. Whether I’m cooking for a crowd or just looking to enjoy a comforting meal, this Italian baked lamb always delivers. It’s a hearty, wholesome classic that brings warmth and flavor to the table every time.