Agnello al Forno con Rosmarino (Roast Lamb with Rosemary, Garlic and Lemon)
Why this recipe works
- Aromatic roast flavour: Rosemary, garlic, lemon zest and olive oil season the lamb directly, while wine and lemon juice lift the pan juices at the end.
- Classic roasting method: Starting hot helps the surface brown, then a gentler roast brings the meat to temperature without drying it out.
- Generous centrepiece: A bone-in leg of lamb carves well for sharing and brings rich, savoury flavour with very little hands-on work.
Get the most out of this recipe
Timing notes
- Rest before carving: The 15-minute rest lets the juices settle, making the lamb easier to carve and less likely to lose moisture on the board.
- Mostly hands-off: The active work is mainly seasoning the lamb and finishing the pan juices; the oven does most of the cooking.
- Serve after reducing the juices: Carve once the pan juices are reduced and seasoned so the slices can be served warm with the sauce straight away.
Ingredient notes
- Bone-in lamb leg: A bone-in leg suits this style of roasting because it holds its shape well and gives the pan juices a deeper savoury base.
- Use fresh rosemary if possible: Fresh rosemary gives a cleaner, more fragrant result than dried herbs, especially when rubbed directly onto the meat.
- Balance the lemon: The lemon should brighten the pan juices rather than dominate them; taste at the end and adjust the seasoning as needed.
Common mistakes
- Do not rely on time alone: Use a thermometer to check doneness: 60°C (140°F) for medium or 65°C (150°F) for medium-well, with a higher target for vulnerable groups.
- Skipping the rest: Carving immediately can make the juices run out onto the board instead of staying in the meat.
- Watch the roasting pan: If the pan looks dry, add a splash of wine so the browned bits flavour the sauce rather than catching and turning bitter.
Make-ahead tips
- Prepare the flavouring early: The rosemary, garlic, lemon zest and seasoning can be prepared ahead so the lamb is quick to rub and roast when needed.
- Reheat with juices: Warm leftover slices gently in a 170°C (340°F) oven with a little pan juice to help keep the meat moist.
- Freeze leftovers: Cooked lamb can be frozen well wrapped with some of the pan juices, then defrosted overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Pat the lamb dry and set it in a roasting pan.
- Strip the rosemary leaves and finely chop them. Crush the garlic, then finely grate the lemon zest and squeeze the juice.
- Mix the olive oil with the chopped rosemary, garlic, lemon zest, fine sea salt and black pepper. Rub this all over the lamb, working it into any natural seams and crevices.
- Roast for 20 minutes to start browning, then reduce the oven to 170°C (340°F). Continue roasting for 55 to 65 minutes, until a thermometer reads 60°C (140°F) for medium, or 65°C (150°F) for medium-well.
- Transfer the lamb to a board and rest for 15 minutes. Carefully pour off excess fat from the roasting pan, then set the pan over a medium heat on the hob and add the wine and lemon juice; scrape up the browned bits and simmer for 2 to 3 minutes until slightly reduced.
- Carve the lamb and spoon the pan juices over the top. Season the juices with a pinch more salt and pepper if needed, then serve straight away.
Recipe notes
Tips
- For the best crust, let the lamb sit at room temperature for 30 minutes before roasting so it cooks more evenly.
- If the pan looks dry during roasting, splash in a little more dry white wine to keep the juices from catching.
- If you are serving vulnerable groups, cook lamb to at least 70°C (160°F) and rest well before carving.
Substitutions
- Replace Fresh rosemary with Fresh thyme for a softer, more floral herb note.
- Replace Dry White Wine with water if you prefer to avoid alcohol; reduce the pan juices a little longer for flavour.
- Replace Lemon with Lime for a sharper, more aromatic citrus finish.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container with the pan juices. Reheat slices in a 170°C (340°F) oven with a spoonful of juices until piping hot, or freeze well wrapped for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 45min (15min active)
- Difficulty: Easy
- Cuisine: Italian
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