Agnello al Forno (Oven-Roasted Lamb)

Agnello al Forno (Oven-Roasted Lamb)
By Master Chef Gianluca Deiana Abis
Agnello al Forno is a traditional Italian dish that highlights the simplicity and elegance of Mediterranean cooking. It’s a recipe that dates back centuries, often enjoyed during Easter celebrations and other festive occasions. The dish combines tender, flavorful lamb with aromatic herbs, garlic, and olive oil, roasted to perfection to create a golden crust and juicy interior.
Master Chef Gianluca Deiana Abis brings his Sardinian heritage to this beloved classic, emphasizing the importance of high-quality ingredients and traditional techniques.
History of Agnello al Forno
In Italy, lamb has long been associated with Easter, symbolizing renewal and celebration. Different regions have their own versions of roasted lamb, but the unifying factor is the use of simple, fresh ingredients to enhance the natural flavor of the meat.
In Sardinia, where Chef Gianluca hails from, lamb is a central component of many dishes due to the region's tradition of sheep farming. Sardinians often pair lamb with wild herbs such as myrtle and rosemary, giving the dish a distinct Mediterranean flair.
Agnello al Forno Recipe
Serves: 6–8Prep Time: 20 minutesCook Time: 1.5–2 hours
Ingredients
1.5–2 kg (3–4 lbs) lamb shoulder or leg, bone-in
6 garlic cloves, peeled and halved
4 sprigs of fresh rosemary
4 sprigs of fresh thyme
2 lemons, cut into wedges
100 ml (1/2 cup) dry white wine
50 ml (1/4 cup) extra virgin olive oil
Salt and freshly ground black pepper, to taste
500 g (1 lb) potatoes, peeled and cut into wedges
300 g (10 oz) cherry tomatoes
1 large onion, sliced
Instructions
Step 1: Prepare the Lamb
Preheat your oven to 180°C (350°F).
Pat the lamb dry with paper towels and place it in a large roasting pan.
Make small incisions in the lamb with a knife and insert garlic halves and rosemary sprigs into the slits.
Step 2: Season the Lamb
Drizzle the lamb with olive oil and rub it all over to coat.
Season generously with salt, black pepper, and fresh thyme leaves.
Squeeze the juice of one lemon over the lamb and scatter the lemon wedges around the pan.
Step 3: Add Vegetables and Wine
Arrange the potatoes, cherry tomatoes, and onion slices around the lamb in the roasting pan.
Drizzle the vegetables with olive oil, season with salt and pepper, and toss to coat.
Pour the white wine over the lamb and vegetables.
Step 4: Roast the Lamb
Cover the roasting pan with aluminum foil and place it in the oven.
Roast for 1 hour, then remove the foil to allow the lamb to brown.
Continue roasting for an additional 30–45 minutes, basting the lamb with the pan juices every 15 minutes.
Step 5: Rest the Lamb
Remove the lamb from the oven when the internal temperature reaches 70°C (160°F) for medium.
Let the lamb rest for 15 minutes, loosely covered with foil, before carving.
Serving Suggestions
Slice the lamb and serve it with the roasted potatoes and vegetables, drizzled with the flavorful pan juices.
Pair it with a crisp green salad or sautéed greens for a complete meal.
Chef’s Tip by Gianluca Deiana Abis
For an authentic Sardinian touch, replace some of the rosemary with myrtle leaves, a traditional herb used in Sardinia to flavor meats. Additionally, marinating the lamb overnight with garlic, rosemary, and olive oil will enhance its flavor even further.
A Dish Steeped in Tradition
Agnello al Forno is more than just a recipe—it’s a celebration of Italy’s culinary heritage. Its timeless appeal lies in its simplicity and ability to bring people together over a shared love of good food. Whether served at a festive gathering or as a comforting Sunday meal, this dish embodies the heart and soul of Italian cuisine.
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