Agnello al Forno (Italian Roast Lamb with Rosemary and Garlic)
Why this recipe works
- Classic roasting method: Starting hot gives the lamb a browned exterior before gentler roasting finishes the meat without drying it out.
- Simple aromatics, strong impact: Garlic, rosemary and olive oil form a rough paste that seasons the surface and works into the seams of the meat.
- Rich pan juices: White wine in the roasting pan keeps the juices from catching and creates a savoury sauce for spooning over the carved lamb.
Get the most out of this recipe
Ingredient notes
- Choose bone-in lamb: A bone-in leg roasts well and gives a traditional presentation, with the bone helping guide carving once the meat has rested.
- Use fresh rosemary if possible: Fresh rosemary gives a cleaner, more aromatic flavour than dried rosemary in this short ingredient list.
- Pick a dry wine: A dry white wine keeps the pan juices savoury rather than sweet; use one with enough acidity to balance the richness of the lamb.
Timing notes
- Mostly hands-off: The active work is brief: seasoning, mixing the rosemary-garlic paste and basting once or twice during roasting.
- Rest before carving: A short rest in the pan helps the juices settle, making the lamb easier to slice cleanly.
Common mistakes
- Do not let the tray run dry: If the pan juices start to catch, add a small splash of water so the garlic, wine and meat juices stay usable as a sauce.
- Reduce the oven after browning: The initial 200°C (390°F) heat is for colour; lowering to 170°C (340°F) helps the lamb roast through more gently.
- Avoid carving immediately: Cutting straight from the oven can make the juices run out onto the board rather than staying with the meat.
Make-ahead tips
- Prepare the aromatics ahead: The garlic and rosemary can be chopped in advance, then mixed with the olive oil just before rubbing over the lamb.
- Reheat with the juices: Warm leftovers covered in a 180°C (355°F) oven with the reserved pan juices and a splash of water if needed.
- Freeze cooked leftovers: Cool leftover lamb quickly, pack it with some pan juices, and freeze for later use in sandwiches, salads or simple dinners.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Pat the lamb dry, then season all over with the salt and pepper.
- Peel and finely chop the garlic, then strip the rosemary leaves from the sprigs and chop them. Mix the garlic and rosemary with the olive oil to make a rough paste.
- Rub the rosemary-garlic oil all over the lamb, working it into any seams. Set the lamb in a roasting pan.
- Roast for 20 minutes to brown the outside. Pour the white wine into the roasting pan around the lamb, then return to the oven.
- Reduce the oven to 170°C (340°F) and roast for 45 minutes more, basting once or twice with the pan juices, until the lamb is tender and well browned. If the pan looks dry at any point, add a small splash of water to keep the juices from catching.
- Rest the lamb in the pan for 10 minutes before carving. Slice and spoon the rosemary-garlic juices over to serve.
Recipe notes
Tips
- For neat slices, carve across the grain and keep the knife close to the bone as you work around it.
- If you prefer a thicker pan sauce, tip the juices into a saucepan and simmer for 3 to 5 minutes until slightly reduced, then spoon over the lamb.
Substitutions
- Replace Fresh rosemary with fresh thyme for a softer, more floral herb note.
- Replace Dry White Wine with dry red wine for deeper colour and a fuller pan sauce.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container with the pan juices. Reheat in a 180°C (355°F) oven, covered, for 15 to 20 minutes until piping hot; add a splash of water if needed to loosen the juices.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 45min (15min active)
- Difficulty: Easy
- Cuisine: Italian
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