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.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Pat the leg of lamb dry with paper towels, then use a sharp knife to make several small incisions all over the lamb.

Step 3

Peel the garlic cloves and slice them into thin slivers. Insert a garlic sliver and a small sprig of rosemary into each incision.

Step 4

Rub the lamb all over with olive oil, lemon zest, sea salt, and freshly ground black pepper.

Step 5

Place the lamb in a large roasting dish. Pour the dry white wine around the base of the lamb.

Step 6

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.

Step 7

Cover the roasting dish with aluminum foil and roast for 1 hour.

Step 8

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.

Step 9

Remove the lamb from the oven and let it rest for 15 minutes before carving. Cover loosely with foil to keep warm.

Step 10

Serve the lamb sliced alongside the roasted vegetables and pour any remaining pan juices over the top for extra flavor.

Nutrition Facts

Serving size	3610.3 grams (3610.3g)

Amount per serving	% Daily Value*
Calories	7000

Total Fat 468.90g	601%
Saturated Fat 196.10g	981%
Polyunsaturated Fat 0.30g
Cholesterol 1600mg	533%
Sodium 6380mg	277%
Total Carbohydrate 222.90g	81%
Dietary Fiber 25.30g	90%
Total Sugars 24.40g
Protein 436.90g	874%

Vitamin D 0IU	0%
Calcium 536mg	41%
Iron 42mg	234%
Potassium 10909mg	232%

*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.

Source of Calories

Fat: 61.5%

Protein: 25.5%

Carbs: 13.0%