Description
Agnello al Forno is a traditional Italian baked lamb dish featuring tender, marinated lamb roasted with potatoes and onions. Infused with Mediterranean herbs and slow-cooked to perfection, it’s a comforting and flavorful meal ideal for Sunday dinners or festive occasions.
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
Instructions
- In a large bowl, mix garlic, rosemary, thyme, olive oil, lemon juice, white wine, salt, and pepper to make the marinade.
- Add lamb chunks to the bowl, toss to coat, cover, and refrigerate for at least 2 hours or overnight.
- Preheat oven to 375°F (190°C).
- Place marinated lamb, potatoes, and onions in a large baking dish, pouring any remaining marinade over the top.
- Cover with foil and bake for 1 hour.
- Remove foil, stir gently, and bake uncovered for another 30 to 40 minutes until lamb is tender and browned and potatoes are golden.
- Let rest for 5 to 10 minutes before serving. Garnish with fresh rosemary if desired.
Notes
Swap lamb with beef or pork for variation.
Add carrots or bell peppers for extra color and sweetness.
Reduce olive oil and use leaner lamb for a lighter version.
Include olives or capers for a briny flavor twist.
Double red pepper flakes for added spice.
Store leftovers in the fridge up to 3 days; reheat in oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
