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A beautifully plated Italian-style roast lamb (Agnello al Forno) on a white plate, with a crispy golden-brown exterior, sliced to reveal a juicy interior, accompanied by roasted potatoes, carrots, and onions.

Italian-Style Roast Lamb (Agnello al Forno)

A classic Italian roast lamb dish, slow-cooked to perfection with aromatic rosemary, garlic, and lemon, creating a flavorful and tender meal.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Italian
Servings 6 people
Calories 450 kcal

Equipment

  • Roasting Pan
  • Small Bowl
  • Paper Towels
  • Aluminum foil
  • Meat Thermometer
  • Cutting Board
  • Sharp Carving Knife

Ingredients
  

Main Ingredients

  • 1 4-5 lb leg of lamb (bone-in or boneless)
  • 2 tbsp coarse salt
  • 1 tsp freshly ground black pepper
  • 3 tbsp extra-virgin olive oil
  • 3 cloves garlic, minced
  • 3 sprigs fresh rosemary, leaves chopped
  • 2 sprigs fresh thyme, leaves chopped
  • 1 zest of 1 lemon
  • 1 cup dry white wine (optional)
  • 2 tbsp unsalted butter, melted

Vegetables

  • 3 large potatoes, peeled and quartered
  • 3 large carrots, peeled and cut into chunks
  • 1 large onion, quartered
  • 1 cup low-sodium chicken or vegetable stock For added moisture

Instructions
 

  • Pat the lamb dry with paper towels. Combine salt, pepper, rosemary, and thyme in a small bowl, then rub evenly over the meat. Refrigerate uncovered for at least 2 hours, or ideally overnight.
  • Remove lamb from the refrigerator and allow it to sit at room temperature for 30 minutes. Preheat the oven to 450°F (230°C).
  • Mix minced garlic, lemon zest, melted butter, and olive oil in a bowl. Rub this mixture all over the lamb.
  • Place lamb in a roasting pan. Roast for 15 minutes at 450°F (230°C) to achieve browning.
  • Lower oven temperature to 350°F (175°C). Add potatoes, carrots, and onions around the lamb. Pour in white wine and stock if using.
  • Roast for 1.5 to 2 hours, basting every 30 minutes, until the internal temperature reaches 135°F (57°C) for medium-rare.
  • Remove from oven and tent loosely with foil. Let rest for 15–20 minutes before carving. Serve with roasted vegetables and pan juices.

Notes

For a crispier exterior, use the broil setting for the last 3 minutes. Allow lamb to rest before slicing for juicier meat.

Nutrition

Calories: 450kcalCarbohydrates: 15gProtein: 37gFat: 27gSaturated Fat: 10gCholesterol: 110mgSodium: 600mgFiber: 3gSugar: 5gVitamin A: 30IUVitamin C: 10mgCalcium: 40mgIron: 4.5mg
Keyword Agnello al Forno, Italian Roast, Lamb Recipe, Roast Lamb
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